Monday, January 6, 2014

Biscuit Pot Pie

For Christmas my mom gave me a great set of biscuit cutters. I had previously been using different round objects to make it happen and it wasn't working all that great!  After getting that present then seeing this recipe I just knew I had to make it!  This recipe is from Damn Delicious and that it is!

For the Biscuits:
2 cups all-purpose flour
2 tsp baking powder
1 teaspoon sugar
1/2 tsp baking soda
1/2 tsp salt
4 tbsp  unsalted butter (cut into cubes)
3/4 cup buttermilk

For the Filling:
 2 tbsp unsalted butter
2 cloves garlic (minced)
1 small onion (diced)
3 carrots (peeled and diced)
2 ribs celery (diced)
1/3 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
1/2 tsp thyme
Salt and Pepper to taste
3 1/2 cups shredded chicken
1/2 cup frozen peas

Prepare a baking sheet.  In a medium size bowl combine the flour, baking powder, sugar, baking soda and salt.  With a pastry blender, fork or your hands, mix in the unsalted butter to form a crumbly mixture.  Stir in the buttermilk.   Roll out on a floured surface and cut with a 2 inch biscuit cutter.  Place on sheet plan and place in the refrigerator.

Heat oven to 450 and grease a 9x13 pan.  In a skillet melt the butter and saute the garlic, onion, carrots and celery for 3 or 4 minutes.  Whisk in the flour and let cook for 1 minute.  Slowly add in the chicken broth and milk while stirring.  Stir in the thyme, salt and pepper. Cook for 3 to 4 minutes or until it begins to thicken.   Stir in the chicken and peas.  Pour the mixture into the 9x13 dish.  Bake for 10 to 15 minutes. Top with biscuits and continue to cook for another 10 to 12 minutes or until the biscuits are golden brown.  Remove from oven and let sit for 5 minutes before serving. 

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