Tonight for dinner I made this delicious pot pie that’s heavy on the vegetables and light on the chicken. It has a delicate sauce throughout and flaky biscuits as a topping.
Here’s what you’ll need to make it:
2 C all purpose flour, plus more for rolling out biscuits
1 T baking soda
1/4 t salt
6 T cold butter
3/4 C milk
1 egg, lightly beaten
ground pepper, to taste
1 box chicken or vegetarian stock (4 C)
6 T all purpose flour
2 T butter, melted
1 large onion, chopped (About 2 C)
5 large carrots, peeled sliced into 1/4″ rounds (About 2.5 C)
2 C broccoli flowerets
1.5 C frozen peas
2 C cooked shredded chicken (if making vegetarian, substitute another 2 C veggies for this- red pepper slices or mushrooms work well)
1/2 t salt
1/2 t pepper
Making the biscuits
In a mixing bowl combine flour, baking, soda, and salt. Quickly cut in cold butter with a pastry blender. Fold in cold milk with a spatula until it is incorporated with the flour. Place into refrigerator until ready to roll out biscuits.
Making the sauce
Stir the flour into the melted butter and add room temperature stock slowly, whisking until lumps are gone.
Making the filling
Add onions and carrots to a large stock pot. Cook over medium heat for 5 minutes, stirring often. Add in broccoli and cook another 2-3 minutes until broccoli turns a brighter green. Add shredded chicken and sauce to pot and stir, incorporating the chicken and vegetables into the sauce. Add in salt and pepper. Bring a light boil. Add in peas and transfer to a 9″ by 13″ glass casserole dish.
Putting it all together
To roll out biscuits, lightly flour countertop and a rolling pin. Dump out biscuit dough and gently form it into a mound. Roll out until about 1/2″ thick and cut out with 2″ round biscuit cutters.
Place biscuits on top of the pot pie mixture. Brush biscuit tops with egg wash and sprinkle lightly with ground pepper.
Bake for 25 minutes in a preheated oven or until biscuits are golden brown. Let sit for 5 minutes before serving. Serves a hungry bunch!