[Comfort] Cheddar Biscuit Pot Pie

Cheddar Biscuit Chicken and Vegetable Pot- Pie


2 sticks unsalted butter, chilled and cubed
1/4 cup canola oil
1 large Spanish onion, chopped coarsely
1 cups carrots, peeled and cut into 1/2-inch pieces
1 cups pounds parsnips, peeled and cut into 1/2-inch pieces
1 cup of chopped mushrooms
1 cup chopped celery
1 1/2 tablespoons of garlic

2 cups of spinach or tender greens such as lacinato kale

One 10-ounce package frozen peas
1 pounds cooked shredded chicken
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1/4 teaspoon celery seed
4 1/4 cups self-rising flour
3 cups milk
2 1/2 cups chicken stock or low-sodium broth
6 ounces sharp cheddar cheese, shredded (1 1/2 cups)

Preheat the oven to 450°
In a large pot, and the 4 tablespoons of butter and the canola oil.
Once melted add the onion, carrots, parsnips, celery, mushrooms and garlic; season with salt and pepper. Sautee over medium high heat, until the vegetables are tender and lightly browned, about 7-8 minutes.
Add the cooked shredded chicken, thyme, rosemary, celery seed and sage cook over moderately high heat, until the chicken is heated through
Mix in 1/4 cup of the flour and cook for 2 minutes.
Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes.
Add the frozen peas and season with salt and pepper. Transfer the mixture to large baking dishes. If there is leftover mixture, freeze and save for next time.

Add the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 1/2 sticks of butter with a fork or a pastry cutter, until the butter and flour are incprorated and resembles rough crumbs
Add the cheddar.
Stir in the remaining 2 1/3 cups of milk until a smooth dough forms.

Using a 2-tablespoon scoop, arrange 12-25 (depending on the size of your baking dish) scoops of the biscuit dough on top of the filling in the baking dish.
Bake the potpie on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through.
Turn on the broiler and broil for 1 minute or until the biscuits are golden.
Let the potpies rest for 15 minutes before serving.

Paired well with Chardonnay or Sauvignon Blanc
Recipe Curated & Created by Food & Wine Editor, Kisha Briscoe
  • Criteria 1
  • Criteria 2
  • Criteria 3
The Good

Heartbreaking interactions between characters mark emotional high points

Segments of well-written, hilarious dialogue

The Bad

Exploration sequences feel drawn out and boring

No crazy action sequences like in previous episodes

Pacing slows to a crawl


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