Pioneer Woman Chicken Pot Pie with Biscuits
Servings 6
Calories 288kcal
Ingredients
Pot Pie Filling
- Yellow onion, diced (1 1/2 cups) (1 medium)
- Unsalted butter, 4 tablespoons
- 1/4 teaspoon baking powder
- 2 1/3 cup chicken stock (low sodium)
- 3/4 tsp. minced fresh or dried thyme
- 3/4 tsp. of dried or chopped rosemary
- The seasonings of salt and pepper, freshly ground
- A frozen mix of veggies, 12 ounces
- Three cups of shredded cooked rotisserie chicken (breast and thigh meat)
Biscuits
- 1 1/2 cups (7.5 oz.) white wheat that hasn't been bleached (scoop and level to measure)
- 2 teaspoons of baking soda (preferably aluminum-free)
- Baking soda, 1/4 teaspoon
- Approximately 1/2 teaspoon of salt
- Unsalted butter equaling 6 tablespoons, cubed
- Buttermilk, refrigerated, 3/4 cup plus 1 tablespoon
- Fresh parsley, minced, 1 tablespoon
Instructions
- The upper part of the oven should contain the oven rack. Set the oven's temperature to 425.
- Melt butter in a 12-by-2 1/4-inch cast iron pan over medium heat. For 8 to 10 minutes, sauté onions until they start turning yellow.
- Add the flour, stir, and cook for an additional minute.
- While whisking, gradually add the chicken stock and the half and half. To flavor, incorporate the thyme, rosemary, salt, and pepper.
- Stirring continuously, cook until it just begins to simmer, then turn the heat down to medium to allow it to slightly thicken.
- Cook the poultry and vegetables for an additional 30 seconds. (it does not need to be fully heated). Leave the heat off and don't touch the saucepan.
- In a sizable mixing dish, combine salt, baking soda, baking powder, and flour. In the middle of the mixture, make a well and reserve it.
- Butter should be melted until it is about two-thirds melted in a microwave-safe container. Remove the butter, then whisk it back in to fully melt it.
- Add butter and whisk it into the buttermilk when the combination starts to clump.
- Fold the buttermilk mixture into the flour mixture with a rubber spatula until combined.
- To position the dough on the prepared pot pie filling in the skillet, use an ice cream scoop with a 1/4 cup size (or a measuring cup that has been greased). Repeat this procedure to create 8 cookies after using up all the dough.
- Depending on how golden brown you want your cookies to be, bake them for 17 to 22 minutes, or until they are thoroughly cooked. (Keep an eye on them).
- Before serving, let your Pioneer Woman Chicken Pot Pie with Biscuits rest for a few minutes and top with minced parsley.