Chicken Pot Pie with Buttermilk Biscuits

Directions

• 1

  Preheat oven to 400°F. Lightly coat a 9 x 13-inch baking dish with nonstick spray. For the pot pie filling, melt the 6 T. butter over medium-high heat in a large sauté pan or Dutch oven. Add the onion and thyme, and cook, stirring often, until onion is translucent, about 8 minutes. Sprinkle in the flour and stir to coat the onion, and then slowly add the broth, stirring frequently to prevent lumps. Bring to a simmer and cook until sauce thickens. Stir in the milk and lemon juice; season with salt, pepper, cayenne, and nutmeg.

  Back to Ingredients

• 2

  Layer the chicken, mixed vegetables, and potatoes in the prepared baking dish; sprinkle with parsley. Pour the sauce over the top and set the filling aside while you make the biscuit dough.

  Back to Ingredients

• 3

  For the biscuits, stir the flour, baking powder, baking soda, and salt together in a medium bowl. Cut in the cold butter with a pastry blender or two knives until the pieces are the size of peas and make a well in the center of the mixture. Add the buttermilk all at once and stir together with a fork until the dough forms a ball in the bowl. Pull off walnut-sized pieces of dough and arrange on top of the filling. Brush the biscuits with melted butter and bake until the filling is bubbly and hot and the biscuits are golden brown, 25 to 30 minutes. Serve immediately.

  Back to Ingredients