Chicken and Biscuit Pot Pie

By Jahel

Ingredients

• 2 1/2 cups milk plus more as needed
• 2 1/2 cups plus 2 tablespoons flour
• 2 teaspoons baking powder
• 1/3 cup olive oil
• 2 tablespoons unsalted butter
• 1.5 lbs. skinless boneless chicken thighs
• 1 cup chopped onion
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1 cup fresh or frozen peas

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 450°. In a sauce pan heat 2 1/2 cups milk over medium until just steaming.

Step 2

In a large bowl stir together 2 1/2 cups flour, baking powder, and 1 teaspoon salt. Add oil and 1 cup warm milk. Stir until dough is just mixed. Lumps are OK. If it’s too dry and hasn’t come together stir in additional milk 1 tablespoon at a time. If too wet, add 1 tablespoon flour and stir once. Dough should drop like biscuit batter from a spoon. Set aside.

Step 3

Meanwhile, in an extra large oven safe skillet melt butter over medium. Add chicken, onion, carrots, and celery, sprinkle with salt and pepper. Cook 10 to 15 minutes or until chicken is cooked through but not browned. Turn occasionally. Cut into bite-size pieces.

Step 4

Return chicken to skillet. Sprinkle with remaining 2 tablespoons flour. Reduce heat to medium low. Cook just until flour turns golden. Slowly pour in remaining one and a half cups milk. Simmer, stirring occasionally, until sauce coats the back of a spoon. Stir in peas; season to taste.

Step 5

Drop dough mixture onto filling one heaping tablespoon at a time. Space mounds of dough as evenly as possible but don’t bother to spread. Bake for 15 to 20 minutes or until mixture is bubbling and crust is golden. Serve immediately.