Chicken Pot Pie with Cheese Biscuit Topping

thespruceeats.com

Lisa Kardong

subheading: For the Chicken Pie Filling:

1 large carrot, diced

1 small potato, diced

5 tablespoons (2 ½ ounces) unsalted butter

1 medium onion, diced

1 stalk celery, sliced

1 pound boneless chicken breasts, cut into 1-inch cubes

5 tablespoons all-purpose flour

1 ½ cups chicken stock

1 cup peas, thawed if frozen

½ teaspoon thyme

1 teaspoon kosher salt, to taste

½ teaspoon freshly ground black pepper

3 tablespoons heavy cream

subheading: For the Cheese and Green Onion Biscuits:

2 cups (9 ounces) all-purpose flour, spoon and sweep method)

2 ½ teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

7 tablespoons (3 ½ ounces) unsalted butter, chilled, cut into small pieces

1 cup (4 ounces) shredded sharp cheddar cheese

2 tablespoons finely chopped green onions

½ teaspoon cayenne pepper, optional

¾ cup buttermilk

1 large egg yolk, mixed with 2 teaspoons of water, for topping

Directions at thespruceeats.com

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