Chicken pot pie is one of the best cold-weather foods of all time. Not only is it absolutely delicious, but it’s comforting and warm, and there’s nothing better than a big bowl of it on a cold night.
But what if you added an extra layer to chicken pot pie that made it even better?
Making the crust out of biscuits. That’s right, a layer of buttery, fluffy biscuits instead of a crust. Yum.
You will need:
- 2 Tbsp extra virgin olive oil
- 1.5 lb boneless/skinless chicken thighs
- 1-1/2 tsp goya adobo seasoning, or to taste (you can use any seasoning of your choice)
- 1 cup onion, diced
- 2/3 cup celery, diced
- 2/3 cup carrot, diced
- 1/4 cup butter
- 1/4 cup flour
- 1/2 tsp dried thyme
- 1 tsp dried parley flakes
- 2-1/2 cup chicken stock/broth
- 3/4 cup frozen thawed peas
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1 tube of 8 buttermilk biscuits
Preheat your oven to 350 degrees F.
Cut your chicken thighs into 1 inch pieces and sauté them in olive oil. Add your seasoning of choice, and cook until all of the pink is gone. Add your onion, celery, and carrot. Cook for 5-7 minutes.
Place your butter in the pot and allow it to melt. Once it melts, add your flour and cook it for a couple of minutes to remove the raw flour taste. Add your chicken broth, parsley, and thyme.
Cook that over medium heat for 5 minutes. Add your peas and heavy cream. Cook for 10 minutes over medium heat, add any spices you feel it needs, and pour into a baking dish.
Top your filling with 8 biscuits and sprinkle with black pepper.
Bake your biscuits until golden, about 20-25 minutes, or according to package directions.
Then that’s it… you’re ready to serve!
Check out In The Kitchen With Jonny talk you through his delicious recipe in the video below, then get cookin’!