Biscuit Topped Chicken Pot Pie Recipe

Описание

Chicken and biscuits, with a white sauce gravy - on the table in no time! This one pot dinner is a snap to make, and there will be no leftovers. Ingredients: Biscuits 2 cups (500 mL) all-purpose flour 2 tsp (10 mL) sugar 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) sea salt 1-1/2 cups (375 mL) whipping cream (35%) Filling 8 boneless, chicken thighs 2 Tbsp (30 mL) butter 1 medium onion, minced 1 rib celery, sliced thin 1/4 cup (50 mL) all-purpose flour 1/4 cup Lillet (or dry vermouth / dry white wine) 2 cups (500 mL) low-sodium chicken broth 1/2 cup (125 mL) whipping cream (35%) 2 tsp (10 mL) minced fresh thyme leaves 2 cups (500 mL) frozen mixed vegetables Method: First the biscuits: pre heat the oven to 450ºF (230ºC). Whisk together flour, sugar, baking powder, and salt in a large bowl. Stir in the cream just until a dough forms. Turn the dough out onto a floured work surface and knead 5-6 times just until smooth. Form into a 3/4”-thick round and cut into 8 wedges using a Pizza cutter. Cook the biscuits on a parchment paper-lined baking sheet, until golden brown. 15 - 20 minutes. While the biscuits are baking… Season the chicken with salt and pepper. Melt 2 Tbsp of butter in a 12” pan over medium heat. Brown the chicken on both sides, in two batches. Transfer the chicken to a clean plate. Add the onion, celery, salt to the same pan and cook until the onion is softened. Stir in the flour and cook, stirring constantly for about 1 minute. Pour in the Lillet and cook stirring until evaporated. Slowly whisk in the broth, cream, and thyme; bring to a simmer. Place the chicken back into the pan; cover then cook over medium heat until chicken registers 160ºF, 8 to 10 minutes. Pour in the frozen vegetables and simmer until heated through. Place the cooked biscuits on top just before serving.