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Chicken Pot Pie with Biscuits is comforting, super easy to make, and a perfect use for leftover chicken. Instead of fussing with a pie crust, top with biscuits and bake the whole thing in the oven!
👉️ Get the recipe and more tips & FAQs at the link in my bio (or do a search on Google for "Yellow Bliss Road Biscuit Pot Pie")
https://www.yellowblissroad.com/chicken-pot-pie-with-biscuits/
CHICKEN POT PIE WITH BISCUITS
Serves 6
INGREDIENTS
1/3 cup butter
1 small onion diced
3 medium carrots peeled and sliced
3 medium stalks of celery sliced
2 garlic cloves minced
½ cup frozen peas
2 tablespoons fresh chopped parsley
1/2 teaspoon dried thyme
1/3 cup all-purpose flour
3/4 cup half-and-half or milk
1 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked chicken diced or shredded
16-ounce package refrigerated biscuits (flaky style)
1 large egg yolk
1 tablespoon water
INSTRUCTIONS
1. Heat oven to 350 degrees F. Grease a 2-quart oven safe baking dish and set aside.
2. Heat a large saucepan on the stove over medium heat. Melt butter, then add onions, carrots, and celery. Cook until vegetables are softened, 6-8 minutes. Add garlic and cook for 1 minute, then whisk in peas, parsley, thyme, and flour and cook until golden, about 2-3 minutes.
3. Whisk in chicken broth, then the half and half or milk and bring to a boil. Stirring frequently, simmer until thickened, about 5-6 minutes.
4. Remove from heat and stir in salt, pepper, diced chicken, and vegetables.
5. Pour the chicken mixture into a greased 2-quart casserole dish. Arrange the uncooked biscuits on top.
6. In a small bowl whisk together the egg yolk and water, then brush over the biscuits.
7. Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through. Let sit for 5-10 minutes, then garnish with chopped parsley and serve.
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