Chicken Pot Pie

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Forget chicken pot pie! This is biscuit pot pie, and it’s amazing! Soft golden biscuits on top of a hearty chicken with vegetable filling. Homemade and comforting, what more do I need to say?

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INGREDIENTS
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– 1/3 cup unsalted butter⁠
– 3/4 cup diced onion⁠
– 3/4 cup diced celery⁠
– 1 tsp salt⁠
– 1 lb chicken breast, boneless & skinless⁠
– 1 1/2 cups chopped carrots⁠
– 1 cup diced sweet potato⁠
– 2 tbsp olive oil⁠
– 1 tsp salt⁠
– 1 tsp pepper⁠
– 1/3 cup flour⁠
– 1/2 cup white wine⁠
– 1 tbsp Dijon mustard⁠
– 2 tsp dried thyme⁠
– 2 3/4 cups chicken stock⁠
– 1 cup pearl onions⁠
– 1 cup peas⁠
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For the biscuits:⁠
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– 2 cups flour⁠
– 1 tsp baking soda⁠
– 2 tsp baking powder⁠
– 1 tsp salt⁠
– 2 tsp sugar⁠
– 1/2 cup butter, diced
– 1 1/4 cups buttermilk⁠
– salt on top of biscuits

INSTRUCTIONS
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Preheat oven to 425°F. In a 6-quart stockpot, melt butter and sauté the onion and celery with 1 tsp salt over medium-low heat. Sauté until the onion is soft and translucent, 6-8 minutes.⁠
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Next, prepare the roasted vegetables. Place the carrots, sweet potatoes, and chicken breast on a large sheet pan. Drizzle with olive oil, salt, and pepper. Roast in preheated onion until the chicken registers 160°F and the vegetables are tender when inserted with a knife. Remove from oven and set aside.⁠
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Once the onion and celery are soft and translucent, add the flour. Stir and cook the flour until it is slightly toasted and just starting to stick to the bottom of the stockpot, 3-4 minutes. Pour in the white wine, Dijon mustard, and thyme. Whisk until smooth. Continue to whisk and add the chicken stock until the mixture is smooth and thick. Stir in the pearl onions and peas to warm through, 2 minutes. Remove from the heat and add the roasted carrots, sweet potatoes, and shredded chicken. Pour into a greased 9×13-inch baking dish and prepare biscuits.⁠
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Combine the flour, baking soda, baking powder, salt, and sugar. Stir to combine. Add the diced butter and work into flour. Add buttermilk and stir.⁠
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Scoop biscuits onto top of prepared filling, making approximately 12 biscuits. Sprinkle with salt and bake in preheated 425°F oven until the biscuits are golden and the filling is bubbling, 30-40 minutes. Remove from oven and cool before serving.

#dinner #chicken #potpie #onedish

Well hello welcome to the kitchen so i am all about what using the things i grow but also having delicious comfort food you know it’s that time of year and i hate the word comfort food in the sense that all food should be comfort you’re nourishing your body you’re having something delicious

And you’re enjoying it so this is kind of a take on chicken pot pie i’m not into the whole like crusting double crusting i like biscuits on top so this is chicken pot pie with biscuits on top it’s honestly it takes a few steps but it’s really not that hard

It could totally be a weeknight meal it could be a weekend meal it could be one of those meals if you’re single that you make on a sunday and eat the rest of the week it’s just it’s a great meal so to start i want to get some onion sauteing with my celery

So one thing i have a little bit of butter well not a little bit i have a good amount of butter that is melting on the stove here and it’s kind of just at that point where it’s heated so when i put in the onion it’s going to sizzle just slightly

Then you know it has some good heat to it so i’m going to add the onion i’m also going to right away add my celery to that i like my celery to definitely start sauteing down get softened i do not like crispy celery so the big takeaway is always season as you go

So add some salt right to this i always will do that with anything i’m making i’ll stir it in so that can start sauteing so usually with a pot pie you’re going to put all your vegetables right into there i’m going to do it slightly differently i’m going to let that saute

But then i’m also going to get certain things ready to go into the oven to roast so chicken is kind of a important part of chicken pot pie so for that i have my chicken breast here and they’re gonna need to roast in the oven so i’m gonna also roast a couple of

Vegetables with them i like the consistency i like the texture of roasted carrots instead of just cooking them and sauteing them and laying them soft i like them to maintain some texture and some of that good delicious kind of roasted flavor so i actually am going to put them in the

Oven with the chicken and some sweet potato sweet potatoes not normal in a pot pie but i like it i like the sweetness and i also just kind of like that variant and texture so i’m going to roast it here with the carrots i’m going to finish chopping these up

Put it on the pan and we’re going to get going so i have my chicken right on here i have my carrots i’m gonna add that sweet potato you know this is what’s great is you’re gonna have to roast the chicken anyway so you’re not really dirty anymore

And it’s just nice to have that flavor and texture of the roasted carrot and sweet potato with it so it’s chicken breast pretty simple so i’m going to put some olive oil on it i’m going to put olive oil over all these vegetables that is okay anytime you’re roasting anything

Any vegetable any putting this fat on it the olive oil which is a healthy fat is flavor this is what really is going to flavor what you’re roasting and help it get that kind of crust on it help it sear and that’s exactly what you want so on

Top the next thing that’s going to flavor it salt salt is super important especially things like meat chicken you know it doesn’t have a lot of flavor on its own and salt really brings out that flavor i’m going to add that wonderful salt to all this i say this almost probably every video

Broken record here i don’t mind um we get 70 of our salt from eating out fast food processed foods so if you were cooking at home eating at home you don’t have to be as scared about salt obviously for health conditions yes but if you’re cooking at home you eat a lot

Less salt so i’m gonna put this right into the oven simple ready to go we’re gonna let it roast we’re gonna let the onion and celery continue to saute just get softened not get color to it and then we’re going to be on our way so while the vegetables are roasting

With the chicken the onion is sauteing very slowly i’m going to quick put together some biscuits for on top and these are going to be a drop biscuit we’re not going to roll them out we’re not going to cut them we are just going to make them scoop them and drop them on

Top that makes it easier and this is my grandma’s recipe so we’re going to do some flour you know biscuits there’s all different types you can laminate them even and make them have layers but these are just kind of like that simple i’m again i use this word a lot i’m

Gonna call them a weeknight biscuit because guess what that’s what they could be so some flour easy we’re gonna put in some baking soda you of course want to have the baking soda and then we’re gonna put in some baking powder and you know they’re sometimes just all

Baking powder biscuits but these also will have the buttermilk so it kind of has like that whole double action in it and then should i need some salt you definitely need salt that’s going to season them and i’m going to add some sugar a little bit of sugar but

Sugar it seasons them really well it doesn’t make them sweet but it also just helps them brown and get nice color and to me that’s important so that’s all my dry ingredients and now i have my butter i cut it up in small pieces and i’m going to be honest

This to me you could use a pastry cutter you could even get out a food processor and do it but you know what i like doing it with my hands because it’s super simple i just coat all those pieces of butter and flour and then i’m just going to pick up each

One and just start pushing it between my thumb and forefinger and that is just kind of it’s creating these little layers that sometimes i think this can be better than like a food processor because you have kind of bigger pieces and that’s what you want that’s going to give you that

Really delicious texture in a biscuit so i’m going to sit here and just do this a little bit until they get to kind of a coarse crumb kind of the size of a peeler smaller and then we’ll keep going i have all that butter worked in and now

You know you kind of it’s not there’s no science to this so even if it’s not perfect don’t worry but once i have it all worked in and you kind of see it looks kind of a coarse crumbly mixture i like to take some and if it can hold together just

Slightly but then break apart easily to me that’s kind of the perfect way to get it there so now i’m going to add in some buttermilk super simple now i’ve always said if you don’t buttermilk you can totally do like a tablespoon of vinegar with the amount of milk needed

That curdles it slightly and kind of creates the same effect in a pinch it doesn’t have the same flavor so if you have better milk or can get it it has a better flavor and it will make a better biscuit so just with a fork i’m quickly putting these together

Look at that simple look how simple that is and what’s even better i’m not going to roll them out so there they are we’re going to let them sit here for just a minute while everything else is getting ready when the roasted vegetables and chicken are done we’re going to pull them out

We can make the white sauce we can move on it’s going to be great i pulled out the potato carrot chicken it’s all done i’m just going to let it sit cool off slightly because i can’t i can’t touch the chicken yet because it’s too hot

So in here i have this sauteing the butter is you can see it’s just kind of boiling just slightly which is what you want so i’m going to do a couple things here i’m going to add in just a little bit of mustard so a good kind of brown or dijon mustard

Just adds that little bit of flavor that again it’s an undertone it is like if you’re going to say i don’t like mustard don’t don’t worry you’re not going to taste it it just adds a little bit of something underneath that you kind of just to me need

And it really wakes everything up i’m going to add a little bit of dried thyme you could use fresh but guess what it’s the winter here in iowa i dried my own herbs last fall from the garden dried herbs have tons of flavor they’re picked at peak freshness

They have all those essential oils in them and they just are good so if you have them use them there is nothing wrong with that so while that’s bubbling i’m going to take my flour this is what’s going to thicken it and create really the base of our kind of

Sauce that you need i’m going to start stirring that flour right in to the butter to that mustard and that onion and celery and we’re going to let it stir around so this is kind of how you would make the base to a lot of things right

This kind of gives you the base like a white sauce and this the amount of flour in here is strong enough to really create a good kind of thick texture which you need with a pot pie so i’m stirring it around just because i

Want to stir it for a little bit to get that flour kind of rawness off of it flour on its own kind of has a raw taste obviously so if you cook it for a little bit here it’s almost like it toasts it creates kind of like a toasty nutty

Flavor i’m going to stir it here for just like a minute or two let it get kind of toasty and then we’ll slowly start adding in our liquid so i’ve been stirring this it’s kind of clumpy as you can see and it’s just wanting to like coat and stick to the

Bottom of the pan which lets you know that it’s been cooking long enough i’m gonna start by adding in just a little bit of white wine i know this seems just a little bit elevated for a pot pie it is but i do again i like that little

Bit of acidity it has in it it has just a little bit of flavor it starts breaking down that flour a little bit then we’re just going to slowly add in our chicken stock and you can do this kind of i like to do a little bit slowly because i think it

Works in a little bit better makes it a little bit easier to stir in as opposed to just dumping it all in at once which then can be kind of hard to stir in so i like to do just a little bit slowly and you can see already slowly we are

Making a creamy texture we’re making a sauce pretty much the delicious kind of base to the pot pie it really is simple and i think that’s what always needs to be seen with all these things is you know on a weeknight it may seem like this is a lot but it’s pretty easy

So i’m going to slowly sit stir it in and add more and then we’ll have our sauce so i have all the flour added in and it’s going to continue to thicken as it slowly is cooking so to finish it up i’m gonna add in some pearl onions i just i like

Pearl onions we have the onion in there as a base flavor but these kind of just add a nice sweet onion flavor of course some peas for me it’s not chicken pot pie if you don’t peas i’m gonna stir those in and then while that slowly is just kind of simmering

And continuing to thicken with all the stock that’s added in we have our chicken so it’s been sitting here it’s now manageable i can touch it and this is what’s super simple i love how simple all this is i’m gonna just dice it up cut it however you want and that’s

What’s great chicken breast is one of those things that usually you’re gonna have it in your freezer you could pull it apart too you could do it just with you know a couple forks whatever texture kind of you want and then we’re just going to chop it up into nice smaller pieces

Put the vegetables and everything back into that pot and we’re ready to make chicken pot pie here’s our mixture and now we can just add all the good stuff so this is the thickened i mean it smells so good with the thyme ah so we have our chicken i have it cubed up

And this is this is chicken heavy in the sense that it’s a really hearty but that’s to me what you want in a pot pie you want that heartiness you want that kind of delicious just like beautiful wonderful like wholesome food so we’re adding in the carrots and the

Sweet potato that we roasted so to me what i love about that is they maintain a great texture they have all their flavor and they kind of get that wonderful like oven roasted quality to them that you just don’t get if you just cook them all the time

In the liquid so look at that you get the beautiful color i wish you could smell this i know i always say that it’s really just mean but guys i do so we’re going to add it in here to our dish and this is what’s great

We’re going to add it all in smooth it out oh yeah oh so good now when you put this together now we’re going to put instead of it being a double crust instead of having all that extra stuff to it i want to make sure that we just have a

Biscuit on top because now you don’t have to worry about that crust or cool it off before you cook it or anything so i’m going to smooth that out just slightly perfect and we’re just gonna make we’re gonna make biscuits see this is why i love to do this super simple

I’m gonna put these biscuits over the top look at that it’s exactly what you want ah it already just smells good so i’m gonna finish painting the biscuits on then we’ll pop it in the oven look at that ready to go you get the deliciousness i’m gonna put just a

Little bit of salt on top of those biscuits you know you don’t need to but i just like that little bit of salt hit as i’m gonna eat them is what i like and now i’m gonna throw it right into the oven i say throw we really should say i’m

Gonna place it in the oven i’m gonna place it in the oven let it cook you know really that filling is all cooked so we’re really just letting those biscuits cook so let it cook then we’re gonna have some pot pie Here it is this is so obviously i had to let it cool down quite a bit because it is bubbling throughout if you’re worried when yours is that it’s gonna get too full put it on a parchment-lined baking sheet so it doesn’t bubble over in your oven we know how annoying that

Is to clean up so i wanted to let them get round and beautifully crispy on top those biscuits and then i’m going to let it now like i said i let it fully cool because if you just got into it it would have been way too soupy and gone everywhere so now it’s

You know kind of set up a little bit and so you can see our portions are just ready to go look ugh this look at that look at how that just has that beautiful quality of like that thickness and it just holds together and yet has delicious

Big pieces of chicken and the carrot can i make this sound any more delicious no you need to make it so you know for yourself so there it is i mean it looks like it’s plated and i didn’t even have to do anything you get the biscuit falling to the side you get

And those pearl onions they just make you feel like a rock star in the kitchen because they do all the work for you it’s just perfect so gotta have some of that biscuit gotta take some of that chicken oh guys i’m just i’m just like cut so i can just like eat

All this no what i love about it is it’s really well balanced so you get a little bit of that thyme under there but you don’t just get heavy herb you get the wonderful vegetables the delicious you know that mustard and the wine in there it does not make it

Acidic it does not make it mustardy but it really balances out all those flavors and that’s what i love the biscuit is just so well cooked this to me this is it this is what you want this is what you sometimes just need and you know what after a long winter

Being inside this is what you crave it’s delicious it’s wholesome it’s filling it’s comforting that’s what we all need in the kitchen a big hug so what do i hope i hope you guys make this and i hope you share it around because when you share these videos

Tag friends put them in your stories put them on your walls that’s what helps me the most but it helps so many people see how easy this stuff is to do to make to have fun in the kitchen we need to get back in the kitchen we need to have fun

We need to make it worthwhile we need to make good food so share it around check my website wiseguide.com for this recipe so many other recipes and enjoy because that’s what it’s all about so i’m going to keep eating and i hope you do too You