Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits

• 1 1/2 sticks unsalted butter, divided

• 2 Tbs. olive oil

• 2 cups vegetables (like carrots, celery, sweet potatoes , onion etc)

• kosher salt

• ¼ cup all-purpose flour

• 2 1/2 cups chicken stock

• Black pepper

• 2 cups flour

• 1 1/2 tsp. baking soda

• 3/4 cup milk or buttermilk

• Optional: cream to brush on top of the biscuits to help them brown. 

Pre-heat oven to 425°F. Freeze 1 stick (8Tbs or 1/4 cup) butter.

In a large saute pan or cast iron skillet over medium high heat saute the vegetables until fork tender. Remove from pan.

In the same pan, melt remaining butter over medium heat. Add flour and cook for 1 to 2 minutes or until butter and flour is smooth. Add stock and pinch of salt and cook over medium heat until mixture is thick about 2 to 3 minutes. Fold in vegetables, chicken and big pinch of salt. Set aside to cool while making the biscuits.

Place flour, baking soda, butter and pinch of salt into a large mixing bowl and mix well. Carefully grate the butter into the flour mixture. Mix well then add the buttermilk (or milk) and mix until the dough barely comes together, about 1 minutes. 

Place dough onto countertop dusted with flour and gently form into an even layer about 1 - 1 1/2" thick . Using a 3” round cutter, cut out about 6 to 8 biscuits, re-rolling the dough as needed to get enough biscuits to cover the skillet. Brush the biscuits with cream and salt and pepper.

Bake for 20 minutes or until biscuits are brown.

Serve immediately.