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Chicken Pot Pie with Biscuits
1 hServes 6Nutri-Score C€€
C
1 h
1 hChicken Pot Pie with Biscuits
what you need
Ingredients
chicken breast (cooked and shredded)Meat600 g
butter (for the filling)Dairy60 g
onion (diced)Produce1 piece
carrots (peeled and diced)Produce3 pieces
celery stalks (diced)Produce2 pieces
garlic (minced)Produce2 pieces
all-purpose flour (for the filling)Pantry40 g- chicken stockPantry500 ml
heavy creamDairy120 ml- frozen peasProduce150 g
thyme (chopped)Spices2 g
saltSpices5 g
black pepper (ground)Spices2 g- all-purpose flour (for the biscuits)Pantry250 g
- baking powderPantry12 g
- cold butter (cubed, for the biscuits)Dairy90 g
milk (cold, for the biscuits)Dairy180 ml
per serving
Nutrition
468kcal
- Carbs
- 41 g
- Proteins
- 28 g
- Fat
- 22 g
what you’ll use
Tools
Sauté pan
Mixing bowl
Baking dish
Oven
Rolling pin- Cookie cutter
step by step
Method
- Step 1
Cook the vegetables
- Melt the butter in a sauté pan over medium heat.
- Add the onion, carrots and celery and cook until softened.
- Stir in the garlic and thyme and cook until fragrant.
- Step 2
Make the creamy filling
- Sprinkle the flour over the vegetables and stir to coat.
- Pour in the chicken stock gradually, stirring until thickened.
- Add the cream, then the shredded chicken and peas.
- Season with salt and pepper and simmer until thick.
- Step 3
Make the biscuit dough
- Whisk the flour, baking powder and a pinch of salt in a bowl.
- Cut in the cold butter until crumbly.
- Add the milk and mix just until a dough forms.
- Roll out the dough and cut out rounds.
- Step 4
Assemble and bake
- Pour the filling into a baking dish.
- Arrange the biscuit rounds on top.
- Bake until the biscuits are golden and the filling bubbles.
most cooked first