Chicken Pot Pie

My grandma always made hers with a biscuit topping and to this day, it just spells pure comfort food for me.

I made it with the hopes that Iris would eat it....and she did! Her little friend was over for dinner and he even had seconds.  So yeah, when 4-year-olds eat my food, it’s pretty much the best compliment ever.

Chicken Pot Pie

10 min 7 min 4-6 Servings

Ingredients

• FILLING:
• 2 cooked chicken breasts, shredded
• 3 tablespoons butter
• 2 diced carrots
• 3 cups shredded brussels sprouts
• ½ large onion, diced
• ½ cup mushrooms, diced
• ½ teaspoon dried thyme
• 4 tablespoons flour
• 2 cups chicken stock
• 1 cup half and half
• 3/4 cup peas
• salt and pepper

• BISCUIT TOPPING:
• 2 cups flour
• 1 tablespoons baking powder
• 1 tablespoons sugar
• ½ teaspoon salt
• ½ cup chilled butter
• ½ teaspoon dried thyme
• 1 1/4 cups buttermilk
• 1 tablespoon melted butter
• flakey sea salt

Instructions

1. Preheat the oven to 375 F.
2. In a large skillet, melt the butter. Add the carrots and onions, cook until soft, about 5 minutes. Add the mushrooms and cook another 5 minutes. Stir in thyme and flour and cook for 2 minutes. Whisk in chicken stock and half and half. Generously season with salt and pepper. Cook until it thickens, stirring often. Mix in the chicken and peas.
3. Transfer the mixture to an 8x8 casserole dish.
4. In a medium bowl, whisk flour, baking powder, sugar, and salt. Add the butter and use a pastry cutter (or your fingers) to mix in the butter until it's a coarse meal texture. Stir in buttermilk until just combined.
5. Scoop the biscuit dough by the heaping tablespoonful onto the pie filling. Brush with melted butter and sprinkle with flakey sea salt.
6. Bake until golden brown, about 45 minutes. Let stand 5 minutes. Enjoy!

xoKatie 

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