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Sunday, February 24, 2013

Chicken Pot Pie Topped With Bacon Cheddar Biscuits































Chicken Pot Pie Topped with Bacon Cheddar Biscuits
Based on the recipe from Carla Cardello at www.chocolatemoosey.com 

It was cold one night I was actually home, and not traveling, and I really wanted to make something that was warm and filling, and we could have for leftovers.  I had pinned this recipe a while back, and, although I thought it looked a bit difficult, since you make your own biscuits, it was very easy.  The filling is cooked in a dutch oven, and the biscuits are just a few ingredients, and very simple to make. There is a note at the bottom of the post that I recommend reading.  This was a successful dish, and, with the changes needed, I know will turn out even better the second time around.  Enjoy!  

For the pot pie:
Remove the meat off of the bones of:

1 Rotisserie Chicken

Discard skin and bones. Set aside shredded chicken. Preheat oven to 425F degrees. Have a casserole dish ready. In a Dutch oven or deep pot, melt:

4 Tbs. butter

Add:

1 cup chopped onion ( or 1 medium onion, or 2 small onions)
4 minced cloves of garlic
1 cup chopped carrots
1 cup chopped celery

Cook until onions, carrots and celery start to soften, about 5 minutes. Stir in:

4 Tbs. flour

One Tbs at a time until vegetables are completely coated and flour is combined. Slowly stir in:

2 1/2 cups chicken stock

Bring to a boil. Once the stock is boiling, add:

1 cup cubed potatoes
3/4 cup peas

Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in:

Half the shredded chicken (I used all of it, but the casserole ended up being a little dry)

Then stir in:

2-3 Tbs. heavy whipping cream

Season with salt and pepper as needed. Remove from the heat and pour into the casserole dish. Bake for 15 minutes.

For the biscuits:
While the filling is baking, make the biscuits (it takes less than the 15 minutes allotted to make the biscuits). In a large bowl, combine:

1/4 cup butter, cut into Tbs.
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt

Cut with a pastry cutter or break up with your fingers until the mixture is crumbly and looks like small pebbles. Add:

1/2 cup shredded cheddar cheese
2 Tablespoons bacon, cooked and crumbled
1 Tablespoon fresh chives, chopped (or you can use scallions, but make sure they are finely chopped, and you can use less, like 3/4 Tbs.)
1/2 cup heavy whipping cream

Fold in until everything is moistened. When the filling is done baking, remove from the oven and top with the biscuits.  (Roll and pat out the biscuits individually, then place them each on top until the pot pie is covered. They don't need to be pretty, they just need to be of similar sizes. Bake another 25-35 minutes or until the biscuits are golden brown and chicken filling is bubbly.

Ingredients
Pot Pie:

1 Rotisserie Chicken
4 Tbs. butter
1 cup chopped onion
4 minced cloves of garlic
1 cup chopped carrots
1 cup chopped celery
4 Tbs. flour
2 1/2 cups chicken stock
1 cup cubed potatoes
3/4 cup peas
2 1/2 Tbs. heavy whipping cream

Salt and pepper, to taste

Biscuits:
1/4 cup butter, cut into tablespoons
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
2 Tablespoons bacon, cooked and crumbled
1 Tablespoon fresh chives, chopped
1/2 cup heavy whipping cream

2 comments:

  1. Made this tonight and it was delicious! I made a few minor tweaks to suit our tastes - no peas, blended up carrots onion and celery b/c of picky hubby, and I used whole milk instead of cream b/c that's what I had. I used half the chicken suggested, and it wasn't too dry, but for my taste I may add more liquid next time so it's fairly gooey. But seriously delicious, thanks!

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