Chicken Pot Pie with Bacon Cheddar Biscuits
Looking for a way to use up leftover holiday roast chicken or turkey? This satisfying pot pie topped with fluffy drop biscuits tastes like it took hours to make, but actually comes together very quickly.
Ingredients
For the biscuit topping:
- 2 cups Jovial Eikhorn Pancake and Waffle Mix
- 1 cup shredded cheddar cheese
- ¾ cup whole milk
- 4 tablespoons unsalted butter, melted
- 4 slices cooked Applegate® Sunday Bacon, chopped
- ½ teaspoon freshly ground black pepper
For the filling:
- 4 tablespoon unsalted butter
- 1 small yellow onion, chopped
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- ¼ cup all-purpose flour, preferably Eikhorn
- 1 (16.9-ounce) container Kettle & Fire Classic Chicken Bone Broth
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cups chopped or shredded cooked chicken or turkey
- ¾ cup frozen peas
- Finely chopped parsley, for garnish
Instructions
Make the biscuit topping:
- In a bowl, combine all of the ingredients and mix together briefly with a fork just until a shaggy dough forms.
- Cover the bowl and refrigerate while you make the filling.
Make the filling:
- Preheat the oven to 400ºF. In a 10-inch oven-safe skillet, melt the butter over moderately high heat. Add the onion and season with salt and pepper. Cook, stirring occasionally until softened, 6 to 8 minutes. Add the garlic, carrots, and celery and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Whisk in the chicken broth, mustard and Worcestershire sauce and cook, stirring, until the mixture comes to a boil. Cook, stirring occasionally, until sauce has thickened enough to lightly coat the back of a spoon, about 2 minutes. Stir in the cooked chicken and peas and season to taste with salt and pepper. Remove skillet from the heat.
- Drop the biscuit dough evenly over the top of the filling, in small clumps. Put the skillet on a foil-lined baking sheet and bake in the oven until mixture is bubbling and biscuits are puffed and lightly browned, about 25 minutes.
- Remove from the oven and serve warm, garnished with parsley
Make the biscuit topping:
- In a bowl, combine all of the ingredients and mix together briefly with a fork just until a shaggy dough forms.
- Cover the bowl and refrigerate while you make the filling.
Make the filling:
- Preheat the oven to 400ºF. In a 10-inch oven-safe skillet, melt the butter over moderately high heat. Add the onion and season with salt and pepper. Cook, stirring occasionally until softened, 6 to 8 minutes. Add the garlic, carrots, and celery and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Whisk in the chicken broth, mustard and Worcestershire sauce and cook, stirring, until the mixture comes to a boil. Cook, stirring occasionally, until sauce has thickened enough to lightly coat the back of a spoon, about 2 minutes. Stir in the cooked chicken and peas and season to taste with salt and pepper. Remove skillet from the heat.
- Drop the biscuit dough evenly over the top of the filling, in small clumps. Put the skillet on a foil-lined baking sheet and bake in the oven until mixture is bubbling and biscuits are puffed and lightly browned, about 25 minutes.
- Remove from the oven and serve warm, garnished with parsley