recipe: drop biscuit chicken pot pie

yum!

Ah, the rare savory bake! This is a biscuit forward pot pie - we’re talking half filling, half very fluffy biscuit topping. It’s simple, relatively easy, and is just as good eaten for breakfast the next morning.

chicken pot pie

*adapted from Jennifer Perillo’s cookbook, Homemade With Love

for the biscuit topping

2 cups (260g) all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

2 teaspoons granulated sugar

3/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup (45g) grated swiss or gruyere cheese

6 tablespoons (85g) cold unsalted butter, cut into 1/2” chunks

1-1/4 cups (312 ml) buttermilk*

for the filling

1 tablespoon (14g) unsalted butter, any temperature

2 large or 3 medium carrots, diced into 1/4” pieces

2 large cloves of garlic, thinly sliced

2 tablespoons (16g) all-purpose flour

1 cup (250ml) chicken or vegetable broth

1/2 cup (125ml) whole milk

1 cup leftover chicken (I use rotisserie!), chopped into 1/2” cubes

1/2 cup corn (frozen or fresh)

1 medium bunch lacinato kale, stems removed and finely chopped

1 tablespoon chopped fresh chives

1 teaspoon chopped fresh sage

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 teaspoon onion powder (optional)

for the assembly

1 tablespoon melted unsalted butter

the how to: biscuit topping

Preheat the oven to 425 degrees F.

In a medium bowl, whisk together the flour, baking powder, baking soda, granulated sugar, kosher salt, black pepper, and cheese. Add the butter chunks to the bowl. Using your fingertips, work the butter into the flour mixture just until sandy - the largest pieces should be the size of black beans. Pour in the buttermilk and fold it in using a rubber spatula just until the flour disappears - don’t over mix!

the how to: filling

Melt the butter in a medium saucepan over medium heat. Add the carrots and garlic and cook for 2 minutes. Add the flour and stir constantly for 1 minute. Slowly pour in the chicken broth and the milk, stirring. Raise the heat to medium high and cook until just boiling, stirring occasionally. Immediately reduce the heat and simmer for 10 minutes. Add the chicken, corn, kale, chives, sage, salt, black pepper, and onion powder (if using) and stir to combine. Cook over medium heat for 5 more minutes. Taste and add more salt if you need it. Turn off the heat.

the how-to: assembly

Pour the filling into an 8x8” square pan. Drop the biscuits by the spoonful (~1/4 cup at a time) over the filling, covering the entire surface. Brush the tops with the melted butter. Bake at 425 degrees F for 22-24 minutes, until the tops of the biscuits are golden.

notes:

• If you don’t have buttermilk you can add 1 tablespoon white vinegar or lemon juice to regular whole milk and let it sit out on the counter for 10 minutes until it curdles.

• You can sub in pretty much any vegetables you have on hand. Leave out the chicken entirely for a vegetarian option (feel free to add more veggies to fill it out).

xoxo,

your favorite becca

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