Biscuit Topped Chicken Pot Pie

LeGourmetTV's picture

Sep. 06, 2014

Chicken and biscuits, with a white sauce gravy - on the table in no time! This one pot dinner is a snap to make, and there will be no leftovers.


For biscuits
All purpose flour 2 Cup (32 tbs) ((500 mL))
Sugar 2 Teaspoon
Baking powder 2 Teaspoon
Sea salt 1/2 Teaspoon
Whipping cream 375 Milliliter ((1
For filling
Boneless chicken thigh 8
Butter 2 Tablespoon
Onion 1 Medium , mince
Celery rib 1 , thinly sliced
All purpose flour 1/4 Cup (4 tbs) ((50 mL))
Lillet 1/4 Cup (4 tbs) ((or dry vermouth / dry white wine))
Low sodium chicken broth 2 Cup (32 tbs) ((500 mL))
Salt and pepper To Taste
Whipping cream 1/2 Cup (8 tbs) ((35%))
Minced fresh thyme 2 Teaspoon
Frozen mixed vegetable 2 Cup (32 tbs) ((500 mL))



1. Preheat the oven to 450 degree F or 230 degree C.

2. Line a baking sheet with parchment paper and set aside.



For Biscuits:

3. In a large bowl, combine flour, sugar, baking powder, and salt. Mix well and add cream. Stir just until a dough forms.

4. On floured work surface, transfer the dough and knead 5-6 times or just until smooth.

5. Form dough into ¾-inch thick round and cut into 8 wedges using a pizza cutter.

6. On lined baking sheet, place the biscuits and bake for 15-20 minutes or until golden brown.

For Chicken:

7. Season the chicken with salt and pepper.

8. Place a 12-inch pan over medium flame and melt 2 tablespoons of butter in it. Cook in batches and brown chicken on both sides. Transfer to a clean plate and set aside.

9. Add onion, celery, salt to the same pan and cook until the onion is softened.

10. Stir in the flour and cook, stirring constantly for about 1 minute.

11. Pour in the Lillet and cook stirring until evaporated.

12. Slowly whisk in the broth, cream, and thyme. Bring to a simmer.

13. Place the chicken back into the pan, cover and cook over medium heat for 8-10 minutes or until the internal temperature of chicken reaches 160 degree F.

14. Add frozen vegetables and simmer until heated through.



15. Place the cooked biscuits on top of chicken just before serving.



16. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 681Calories from Fat 261

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 395 mg16.46%

Total Carbohydrates 65 g21.7%

Dietary Fiber 3 g12%

Sugars 8 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet