Biscuit Chicken Pot Pie

It’s Friday ….. it’s Friday ….

Today my youngest is spending the day on the ski hill …. having fun …. doing what he loves.

I am so jealous …. I had to stay home to take care of some business ….

Before he left he requested special Friday dinner ….. CHICKEN POT PIE.

Believe it or not I made my Chicken Pot Pie for the first time few weeks ago and it was such a hit that my kids are asking for it ever since.

I have to admit ….. I was always looking down on Chicken Pot Pie ….. not sure why ….. yes, I was a CHICKEN POT PIE snob.

Well, after I made it and ate it …… I had to grab a huge serving of humble pie for dessert …… yes, sir ….. it was a damn good eating.

Of course, I didn’t know where to start so I went to my friend Google and I read dozens of Chicken Pot Pie recipes till I came up with the winning combination …..

Majority of this recipe was adapted from Simply Recipes, but I decided to skip the traditional crust and replace it with a shortcut …. Pillsbury Grands Biscuits.

Biscuit Chicken Pot Pie

….. and here is the final result ….. my very first BISCUIT CHICKEN POT PIE.

Ingredients:

Chicken Stock:

• 6-8 Chicken Thighs
• 1 Tbsp Olive Oil
• 1 Carrot (chopped)
• 1 Celery Stalk (chopped)
• 1 Onion (cut in half)
• Fresh Parsley
• Salt
• Pepper

STEP 1: In a stock pot om medium high heat up oil and brown chicken thighs on both sides.

STEP 2: Add carrot and celery.  Pour in 6 to 8 cups of water. Add onion, salt, pepper and parsley. Bring to boil.

STEP 3: Turn the heat to simmer. Simmer for 60 to 90 minutes (until the chicken is cooked).

STEP 4: Remove the chicken. Let it cool. Strip away all the meat and set it aside.

STEP 5: Drain the chicken stock. Put aside 3 cups for the filling.

Chicken Pot Pie Filling & Crust:

• Chicken (cut into chunks)
• 1/2 cup Butter
• 2 Shallots (finely chopped)
• 3 cups Carrots (chopped)
• 1 cup Celery (chopped)
• 3 cups Chicken Stock
• 1 tsp Thyme
• 1 cup Green Peas (frozen)
• 1/2 cup Flour
• 1 1/2 cups Milk
• Fresh Parsley (minced)
• Salt
• Pepper
• 1  can  Pillsbury Grands Biscuits

STEP 1: Preheat oven to 350°F. Get ready 8 – 8oz ramekins.

STEP 2: In a large skillet melt butter on medium heat. Add carrots, celery and shallots. Cook until the onions are translucent.

STEP 3: Stir in  flour and cook while stirring for a minute.  Whisk in  chicken stock and milk.

STEP 4: Turn the heat to low and simmer for 10 minutes, stirring often. Add chicken meat, thyme,  peas, parsley, salt and pepper and stir well.

STEP 5: Divide the  filling among 8 – 8oz ramekins.

STEP 6: Separate dough into 8 biscuits. Press each to make about 4 ” round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk.

STEP 7: Place ramekin onto cookie sheet and bake for 18 to 20 minutes or until the tops are golden brown.

Biscuit Chicken Pot Pie

Tip: You can make quick CHICKEN POT PIE from leftover chicken/rotisserie chicken & store bought chicken broth.

Don’t forget …. Keep Smiling …. Keep Cooking!