Description
Hearty Dutch oven chicken pot pie with biscuits brings comfort straight from grandma’s kitchen to your dinner table. Creamy filling nestled under golden, flaky biscuits promises a satisfying meal you’ll crave again and again.
Ingredients
Scale
Chicken and Dairy:
- 4 cups cooked, shredded chicken
- 1 cup whole milk
- 1/2 cup shredded cheddar cheese
- 3 tablespoons plain Greek yogurt (nonfat)
Vegetables and Seasonings:
- 12 ounces (340 grams) bag frozen peas and carrots
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Baking and Liquid Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold salted butter, cubed
- 2 tablespoons olive oil
- 2 cups chicken broth (low sodium or regular)
- 3 tablespoons all-purpose flour
Instructions
- Warm the kitchen oven to a robust 425°F, positioning the rack centrally for optimal heat circulation.
- Craft the biscuit foundation by blending flour, baking powder, salt, and fragrant thyme in a spacious mixing vessel.
- Incorporate chilled butter into the dry ingredients using fingertips or a pastry cutter until the mixture resembles rustic, uneven crumbs.
- Create a creamy liquid mixture by whisking milk, tangy Greek yogurt, and grated cheese in a separate container.
- Gently fold the dairy mixture into the flour blend, maintaining a light touch to preserve the biscuit’s delicate texture.
- Refrigerate the biscuit dough while preparing the luxurious filling.
- Select a substantial Dutch oven and warm olive oil over medium-high temperature.
- Sauté diced onions with a sprinkle of salt and pepper, allowing them to soften and become translucent.
- Introduce minced garlic, stirring briefly to release its aromatic essence.
- Dust the vegetables with flour, creating a silky base for the sauce.
- Gradually pour in broth and milk, whisking continuously to prevent lumps and develop a velvety consistency.
- Simmer the sauce until it thickens and coats the back of a spoon, approximately 5-8 minutes.
- Fold tender chicken pieces and colorful vegetables into the creamy sauce.
- Divide the chilled biscuit dough into eight equal portions, shaping them into rustic, slightly thick discs.
- Arrange the biscuit rounds atop the bubbling filling, leaving modest spaces between each piece.
- Transfer the Dutch oven to the preheated oven and bake uncovered until the biscuits transform into golden, crisp crowns.
- Allow the pot pie to rest for a brief 5 minutes, permitting the filling to settle before serving.
Notes
- Customize biscuit texture by adjusting liquid ratio, using more milk for softer biscuits or less for a crumblier result.
- Swap chicken with plant-based alternatives like tofu or jackfruit for vegetarian version, ensuring similar protein content.
- Enhance flavor profile by incorporating fresh herbs like rosemary or sage directly into biscuit dough for deeper aromatic notes.
- Reduce sodium by using low-sodium broth and controlling salt content during cooking process.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg