Biscuit Chicken Pot Pie #2

youtube.com

Curtis Hibbs

subheading: Prep:

note: Preheat the oven to 375°F

note: Gather & prep all ingredients

subheading: In a 12-inch skillet over medium-high heat, Sauté:

85g salted butter

1 bag Cascadian Farm Organic Mirepoix (10 oz bag)

note: Cook, stirring, until onions start to soften, and the edges begin to brown, 3 to 4 minutes.

subheading: Sprinkle over the top:

⅓ cup all-purpose flour (42g)

note: Cook and stir for about 2 minutes

subheading: Add:

500g chicken stock (2 cups)

1 tsp chicken base (Better-Than-Boullion low sodium)

250g half'n'half (1 cup)

¼ tsp Frontier Co-op poultry seasoning

¼ tsp freshly ground black pepper

1 pinch cayenne pepper

note: Bring to a simmer, then reduce heat

subheading: Add:

500g shredded rotisserie chicken

225g diced potatoes

note: Cook the mixture, stirring occasionally, until it's as thick as you want, 5 to 10 minutes.

note: For a thick, sticky filling once baked, reduce until the sauce coats the back of a spoon.

note: For a saucier filling, don't reduce the mixture at all.

subheading: Turn off the heat and add:

½ cup frozen peas

note: Taste for seasoning (I needed to add 1 tsp umami salt)

note: Transfer to one or more baking dishes and set aside

subheading: Biscuit dry ingredients:

note: Combine In a mixing bowl...

2 Cups all purpose flour

2 teaspoons sugar

1 teaspoon salt

1 teaspoon black pepper

1 Tablespoon baking powder

¼ teaspoon baking soda

subheading: Add :

4 oz or 1 stick of very cold butter, cubed (tiny ¼ inch cubes)

note: Mix, while breaking up butter clumps, then add...

125g cheddar cheese, cubed

note: Mix thoroughly

subheading: Biscuit liquid:

note: Add

300g buttermilk (1¼ cups)

note: Mix with spoon or spatula

note: Add a splash of milk if there is still any dry flour

note: Batter should be wet (see video)

subheading: Assemble:

note: Place the baking dishes on top of a sheet pan in case the filling bubbles over in the oven

note: Drop large spoonfuls (about ¼ cup) of biscuit dough on top of the filling to cover

subheading: Bake:

note: Bake at 375° for 35 to 40 min until crust is browned and filling is bubbling.

note: Let rest for 15 to 20 min before serving (the sauce will be loose when hot, but will thicken as it cools).

Note: Ingredients may have been altered from the original.

Directions at youtube.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer