Try this Chicken Pot Pie w/ Cheddar Chive Biscuit Crust recipe, or contribute your own.
Suggest a better descriptionSource: Derived from Carla Hall's
0. Preheat the oven to 400F.
1. In a extra large dutch oven or stock pot, heat the oil over medium heat. Add the onions, carrots, celery, sage, thyme, rosemary, and bay leaves. Season with salt and pepper, then cook, stirring occasionally, until just tender, about 15 minutes. Add the chicken stock and bring to a boil.
2. Add all the chicken. Return to a boil, cook for about 5 minutes.
3. Strain the stock through a sieve, reserving the vegetables/chicken and stock separately. Remove and discard the herbs. Keep the broth hot.
4. In a very large saucepan, melt the butter over medium-low heat. Whisk in the flour until smooth. Whisk in the hot stock and bring to a boil, whisking occasionally. Continue cooking until the sauce has the consistency of heavy cream, then stir in the heavy cream. Bring to a boil again, then stir in the chick and vegetables until well coated. When the filling is hot, season with salt and pepper to taste. Remove from heat.
5. Combine flour, baking powder, and salt in a large bowl.
6. Cut pats of butter into dry ingredients with fingertips until they resemble the sea. Add the cheese and chives to the flour mixture and stir to combine.
7. In a medium bowl, whisk together the yogurt and milk. Make a well in the dry ingredients, and pour in the wet mixture. Using your hands or wooden spoon, mix until just combined, adding more flour if necessary.
8. Drop large, heaping spoonfuls of dough, about a ¼ cup each, onto a floured surface. Shake off the excess flour and then arrange the biscuits on top of the chicken potpie base. Bake for 30–35 minutes.
9. Once the biscuits are golden brown, remove the skillet from the oven. Place a pat of butter over each biscuit and allow to melt before serving.
10. Rest for 10 minutes. Serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1059g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 926 | ||
Calories from Fat: 433 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.2g | 64 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 16.9g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 113.4mg | 35 % | |
Sodium 1323.6mg | 46 % | |
Potassium 1420.7mg | 37 % | |
Total Carbohydrate 88.2g | 26 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 82.1g | ||
Protein 35g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 926
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