Bacon-Cheddar Chicken Pot Pie

Bacon-Cheddar Chicken Pot Pie
Bacon-Cheddar Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    oz thick-cut bacon (about 4 strips)

  • 1

    cup frozen pearl onions (not thawed)

  • 3

    medium carrots, peeled and cut into 1/2" slices

  • 3

    cloves garlic, finely chopped

  • 1 3/4

    cups flour

  • 3

    cups low-sodium chicken broth

  • kosher salt

  • 2

    cups shredded rotisserie chicken, skin removed

  • 1

    cup frozen peas

  • 1

    tbsp sugar

  • 1 1/2

    tsp baking powder

  • 5

    tbsp cold unsalted butter, cut into small pieces

  • 1/2

    cup plus 2 tbsp low fat buttermilk

  • 1/4

    cup coarsely grated cheddar

Directions

Heat oven to 450%. Cook the bacon in a 10" cast iron skillet over medium heat until crisp, 8 to 10 minutes; transfer to a paper towel-lined plate. Roughly chop when cool. Discard all but 1 tbsp of the fat from the skillet. Add the onions and cook, stirring occasionally, for 4 minutes. Add the carrots and garlic and cook, stirring, for 1 minute more. In a bowl, whisk together 1/4 cup flour and 1/2 cup broth until smooth. Add the flour-broth mixture to the skillet, then add the remaining 2 1/2 cups broth and 1/2 tsp salt and stir to combine. Bring to a boil, then reduce heat and simmer until the carrot are tender and the mixture has slightly thickened, 10 to 1 minutes. Fold in the chicken and peas. Remove from heat. In a large bowl, wish together the remaining 1 1/2 cups flour, sugar, baking powder and 1/4 tsp salt. Add the butter; rub the mixture between fingers until fine crumbs form. Fold in the bacon. Using a large fork, gradually add 1/2 cup buttermilk, mixing until just combined (do not over-mix). Form the dough into 6 biscuit-shaped pieces and place on top of the filling. Brush the tops with the remaining 2 tbsp buttermilk and sprinkle with the cheese. Place the skillet on a baking sheet and bake until the biscuits are golden brown and cooked through, 22 to 25 minutes.

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