Quick Chicken Pot Pie

Woman's World - - Made By You -

Fluffy drop but­ter­milk bis­cuits cover this skil­let casse­role brim­ming with ro­tis­serie chicken! FOR THE BIS­CUITS 1 1/2 cups all-pur­pose flour 1 Tbs. sugar 2 tsp. bak­ing pow­der 1/2 tsp. bak­ing soda 1 tsp. kosher salt 6 Tbs. cold un­salted but­ter, cut into 1/4" cubes 3/4 cup cold but­ter­milk FOR THE POT PIE 4 Tbs. un­salted but­ter 1 small onion, chopped (about 1 cup) 2 medium car­rots, cut into 1/2" pieces (about 1 1/2 cups) 1 medium Yukon Gold potato, cut into 1/2" pieces (about 1 cup) 1/3 cup all-pur­pose flour 1 cup low-sodium chicken broth 1/2 cup half-and-half 3 cups shred­ded cooked chicken (from ro­tis­serie chicken) 1/2 cup chopped scal­lions, white and light green parts only 1 cup frozen peas 1/4 cup chopped fresh dill 1 tsp. kosher salt Ground black pep­per 1 large egg, beaten

Pre­heat oven to 425°F with rack in cen­ter po­si­tion. To make bis­cuits: In medium bowl, whisk to­gether flour, sugar, bak­ing pow­der, bak­ing soda and salt. Add cold but­ter; work into flour mix­ture with tips of fin­gers un­til but­ter pieces are well incorporated and mix­ture is nub­bly look­ing (but­ter pieces should range in size from lentils to peas). Add but­ter­milk; mix gen­tly un­til dough comes to­gether. Chill bis­cuit dough in re­frig­er­a­tor un­til ready to top chicken pot pie.

To make pot pie: Melt but­ter in 10" cast iron skil­let over medium-high heat. Add onion, car­rots and potato: sauté un­til be­gin­ning to soften, 5-7 min­utes. Add flour and stir con­stantly to in­cor­po­rate. Veg­gie mix­ture will get thick and clumpy. Slowly add chicken broth, stir­ring well to pre­vent lumps, and bring to slow sim­mer. Stir in half-and-half, chicken, scal­lions, peas, dill, salt and 1/2 tsp. pep­per.

Use 2" ice cream scoop to di­vide bis­cuit dough into 8 por­tions, drop­ping each over skil­let and spac­ing out evenly. Brush top of each bis­cuit with beaten egg and sprin­kle with a pinch of ground black pep­per. Care­fully trans­fer skil­let to oven. Bake un­til bis­cuits are deeply browned and flaky and chicken fill­ing is hot and bub­bling, 20-25 min­utes. Serve chicken pot pie hot from oven. Serv­ings: 4. Cals.: 811; Protein: 32 g.; Fat: 50 g. (25 g. sat­u­rated); Trans fat: 1 g.; Chol.: 191 mg.; Carbs.: 73 g.; Sodium: 1,964 mg.; Fiber: 6 g.; Sugar: 13 g. Kitchen time: 1 hour. To­tal time: 1 hour, 30 min­utes.

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