|2 servings||calories per servings 580||protein serving 41 g||carbs per serving 76 g||total fat per serving 12 g|
Chicken pot pie is comfort food at its finest: buttery crust and a creamy, hearty filling with whatever you have on hand. This version has a Southern flair, with field peas in the filling and a biscuit topping. Mushrooms give this pie just a little extra umami flavor. These biscuits save you the time and effort of rolling out made-from-scratch pie crust, with the same flaky, fluffy results you crave.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||76 g|
|Dietary Fiber||8 g|
• Heat oven to 400 ° F.
• In a medium saucepan over high heat, combine bouillon cube and 4 cups water.
• When water boils, reduce heat to medium-low.
MISE EN PLACE
• Thinly slice carrot.
• Halve onion. Peel and chop 1 half. Reserve remaining half for another use.
• Discard mushroom stems. Chop caps.
• Pick thyme leaves.
Add carrot and peas to simmering broth.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. Stir in onion, and cook 2 minutes.
• Stir in mushrooms, and cook until mushrooms are cooked and most of their water has evaporated, 4-5 minutes.
• Stir in thyme leaves, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
• To the peas and carrots, add chicken. Reduce heat to medium low, and simmer until chicken is cooked through, about 8 minutes.
• Transfer chicken to a cutting board.
• Strain and reserve broth into a large measuring cup or bowl.
• Chop chicken into bite-size pieces.
• Sprinkle 2 tablespoons all-purpose flour over mushroom mixture.
• Cook, stirring, until flour is fully incorporated, about 1 - 2 minutes.
• Stir in 2 cups reserved broth. Cook, stirring, until mixture begins to thicken, 3 or 4 minutes.
• Adjust consistency as desired with remaining broth. Stir in chicken.
• In a bowl, combine self-rising flour and half-and-half.
• Spread remaining 1 tablespoon all-purpose flour out onto your work surface.
• Turn the dough out and pat it to 1/4-inch thickness. Fold dough over on itself. Pat it out again to 1/4-inch thickness. Repeat, folding and patting one more time.
• Halve dough.
• Set baking dishes (use your own, or the included square pans, as desired) on a sheet pan.
• Divide chicken mixture between baking dishes. Top each with one half of biscuit dough.
• Bake until the dough is cooked through and slightly browned on top, about 12 minutes.
(If more browning is desired, brush tops with butter and bake 2 minutes more.)
Let pot pies rest, about 5 minutes. Serve, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...