Chicken Pot Pie with Biscuit Topping

Chicken pot pie with biscuit topping. Rustic farmhouse cooking at its best. I top mine with a biscuit topping , specifically my grandmother’s best biscuits. you can get that recipe here.

Grammie J’s mile high biscuit recipe https://yellowbrickroadfarm.ca/2022/10/28/grammie-js-mile-high-biscuits/

To make the filling :

Brown 1/4 cup butter in a large Dutch oven. Sauté 1 onion and 3 large carrots in butter till translucent, about 10 mins. Sprinkle with 1/4 cup of flour and sauté roughly a minute. Add : 2 cups chicken stock 1 cup milk.

Bring slowly to a bubbly boil. Turn down to simmer and add 1 cup frozen peas 1 cup frozen corn 2 cups chopped chicken 1 tsp dill 1 tsp thyme 1 tsp salt 1/2 tsp pepper Simmer till heated through then turn off heat.

Prepare biscuit topping. Pat it into a 9X13 rough shape and fold in half. Pour vegetable-chicken filling into a 9x 13 pan and gently (not plopping like I do in the video 🤣) cover the filling with the biscuit topper. Brush biscuit with egg yolk to make glossy, if desired. Bake at 450 degrees (yup ! Really!) for 12 minutes. Enjoy ! It’s one of my family’s most requested suppers.

Love Jenn xx

Chicken Pot Pie with Biscuit Topping

a creamy chicken vegetable filling topped with a moist, fluffy biscuit topper

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Servings: 8

Course: Main Course

Cuisine: American, canadian

Ingredients Method

Ingredients

  

• 1/4 cup butter
• 1 onion
• 3 large carrots
• 1/4 cup organic flour
• 2 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tsp dill
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups chopped cooked chicken

Topper: Grammie J's Mile High Biscuit Recipe

Method

 

1. Brown 1/4 cup butter in a large Dutch oven.Sauté 1 onion and 3 large carrots in butter till translucent, about 10 mins. Sprinkle with 1/4 cup of flour and sauté roughly a minute.
2. Add :2 cups chicken stock and 1 cup milk. Bring slowly to a bubbly boil.
3. Turn down to simmer and add 1 cup frozen peas1 cup frozen corn2 cups chopped chicken 1 tsp dill 1 tsp thyme 1 tsp salt 1/2 tsp pepper Simmer till heated through then turn off heat.
4. Prepare biscuit topping. Pat it into a 9X13 rough shape and fold in half. Pour vegetable-chicken filling into a 9x 13 pan and gently cover the filling with the biscuit topper.
5. Brush biscuit with egg yolk to make glossy, if desired. Bake at 450 degrees (yup ! Really!) for 12 minutes. Enjoy ! It’s one of my family’s most requested suppers.