Chicken pot pie. I can’t think of many dishes more comfort foody than that. Tucking into a big ol’ bowl of the stuff on a cold day? Nothing better. This is a great way to serve it to a crowd, and you can whip up the majority of it in advance. You know I like anything I can prepare ahead of time and just pop in the oven! Give it a try before the weather heats up… If that EVER happens here in Indiana.
For the filling:
- 3 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 3 large carrots, peeled and sliced
- 2 ribs celery, chopped
- Salt and pepper
- 1 tsp soy sauce
- 1 tsp tomato paste
- 4 tbsp unsalted butter
- 1/2 cup flour
- 1 cup milk
- 2 tbsp minced fresh parsley
- 2 tsp minced fresh thyme
- Squeeze of lemon juice
- 3/4 cup frozen peas (I didn’t have any on hand, but I’d add them)
For the topping:
- 2 cups flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 6 tbsp cold unsalted butter, cut int cubes
- 1/2 cup Italian blend cheese
- 3/4 cup plus 2 tbsp heavy cream
And mince up your fresh herbs…
And set them aside for later. In a large stockpot, boil the chicken in the chicken broth until cooked through. Remove cooked chicken to a bowl and shred into bite-sized pieces. Pour chicken broth into a liquid measuring cup and set aside.
Next, make the biscuit topping. Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne pepper; whisk to blend. Toss the butter cubes into the dry ingredients and work together using 2 forks until a coarse, crumbly mixture forms. Crumble the dough into small (maybe 1/2 inch) pieces on the baking sheet and bake about 12 minutes, until light golden.
Heat the vegetable oil in a large pan over medium heat. Add your veggies and season generously with salt and pepper.
Reduce heat and cover, stirring occasionally. When veggies are just about tender, remove cover and add the soy sauce and tomato paste. Cook until veggies are tender and liquid has evaporated, then add to the bowl with the chicken.
In a medium saucepan over medium heat, melt the butter. Once completely melted, whisk in the flour until no lumps remain. Slowly whisk in the reserved broth and milk, then bring to a simmer. Cook until sauce thickens and sticks to your whisk.
Remove from heat and add your fresh herbs and lemon juice.
Add to the bowl with your chicken and veggies (add the peas to the bowl at this point as well).
Give it all a good mix and season with salt and pepper if needed. Pot filling into a 9×13 inch baking pan…
Bake for 13-15 minutes until bubbling and golden brown.
Recipe slightly adapted from Annie’s Eats.