Chicken Pot Pie with Biscuit Topping
No Pastry Required!
31 January 2018
31 January 2018
One of my favorite dishes is Chicken Pot Pie but I was never keen on all the pastry or if it had too many vegetables and not enough Chicken. So, this Chicken Pot Pie with Biscuit Topping hit all the areas that I like.
I use to make a Pot Pie from Martha Stewart that just had pastry on the top. Plus, it had a touch of curry in it which gave it more flavor. So, when I saw a picture of a Chicken Pot Pie with Biscuit Topping on Marilyn Denis’s newsletter made by Anna Olsen I knew I could rework it to what I like.
This is a meal where you bring it to the table right out of the oven and let everyone help themselves. I like having a side salad along with the Chicken Pot Pie because I never like one thing for dinner. I like smaller portions and variety. But if you intend on bringing it to the table then use a pretty casserole dish rather than a regular pie plate. It is trendy to use a caste iron frying pan for meals like this as well.
As normal I like to start by getting all the ingredients out and prep work ahead.
Sometimes when I make Chicken Pot Pie I use a rotisserie chicken so it can be made faster. This time I had chicken breasts in the freezer so I fried them up and cut them up in bite size pieces.
To start you add oil to a large pot and add mushrooms. Do use Cremini Mushrooms instead of the white button mushrooms if you can. The cremini’s are firmer have more colour.
After around 5-6 minutes add onion and carrots. Heat on medium for another 5 minutes.
Then add flour and stir so it doesn’t burn for around 2 minutes.
As soon as it sticks to the bottom then add one cup of chicken broth. Stir well and add another cup of broth. Stir until it simmers and then add the remaining chicken broth.
Add curry and bay leaves and bring to a full simmer on medium low, cover and simmer for around 8 minutes until the carrots are tender.
Remove the bay leaves and add the chicken pieces and peas. Heat and then pour into casserole dish.
Time to make the Biscuit Topping but first turn on your oven to preheat to 400 degrees.
The butter should be cold so that is why it is not in the picture. My kitchen gets super hot so I wait until the last moment to pull out the butter. I buy shredded cheese so I can make this faster.
Add all all the dry ingredients in a food processor. ( you can do this by hand too if you don’t have a food processor) .
Pulse all the dry ingredients and then add the milk slowly until it sticks together.
Once the biscuit mixture is ready , break it into pieces and place on top of the chicken mixture.
****** It is better to add the biscuit topping after the chicken mixture has cooled.
****** Make sure the oven is preheated to 400 degrees before adding the biscuit topping.
My oven was not cooperating so I found the biscuits were slightly deflated by the time I put them in the oven. Plus, the chicken mixture was too hot as well.
Place the casserole on a baking sheet. ( you may want to out tin foil on it for an easier clean up. and bake for 15 minutes.
Reduce the temperature to 375 degrees and bake for another 30-35 minutes or until biscuit is completely cooked through.
I made this earlier in the day and put it in the fridge until dinner time. At 325 degrees I baked it for around 35 minutes until nice and hot.
Yields 6-8 servings
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
If you are in the mood to make another chicken casserole I would highly recommend the Lemon Chicken Piccata Casserole recipe.