Chicken Pot Pie with Biscuits (Page 2 ) | October 25, 2023
Annonce:
Instructions:
Preparing pot pie filling: Adjust oven rack to upper 1/3 of the oven. Preheat oven to 425 degrees.
Melt butter in a 12-inch wide by 2 1/4-inch deep cast iron skillet over medium heat. Add onions and saute until slightly golden brown, about 8 – 10 minutes.
Add flour and saute 1 minute longer.
While whisking slowly pour in chicken broth then half and half. Add thyme, rosemary and season with salt and pepper to taste.
Cook until it just lightly simmers, stirring constantly, then reduce heat to low and cook until it’s just thickened slightly.
Mix in vegetables and chicken and cook about 30 seconds longer (it doesn’t need to be fully heated through). Remove from heat and set aside.
Prepare biscuits: In a large mixing bowl whisk together flour, baking powder, baking soda and salt. Make a well in center of mixture, set aside.
Melt butter in a microwave safe dish until it’s about 2/3 of the way melted. Remove and whisk to melt fully (if you melted it all the way no worries, just let the butter cool a few minutes).
Pour butter into buttermilk and whisk until mixture is clumpy.

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