Bacon-Cheddar Chicken Pot Pie

By tschnet1

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

Preparation

Step 1

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.