If chicken pot pie is your comfort food - this blog post is for you. These individually sized, biscuit topped pot pies are heavenly. They're warm and comforting and oozing with rich, hearty chicken flavor. You might just be surprised how simple they are to make too.
Chicken Pie with Biscuits
3 cups cooked chicken
6 tablespoons (3 ounces) unsalted butter
6 tablespoons (1 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
2 1/2 cups (20 ounces) chicken broth (canned is fine, or make your own)
1 1/4 to 1 1/2 cups (10 to 12 ounces) milk or half and half; use the lesser amount for a thicker sauce
1 1/2 cups (8 ounces, half a 1-pound bag) frozen mixed vegetables, thawed
1/2 teaspoon salt, or to taste
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme
2 tablespoons dry sherry (optional)
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick, 4 ounces) unsalted butter
1 1/3 to 1 1/2 cups (10 3/8 to 12 ounces) cold milk or half and half
Gradually pour in the 2 1/2 cups broth, whisking constantly. Cook and stir the sauce over medium heat till it comes to a boil, then reduce the heat and simmer it for 5 minutes.
When the sauce is ready, add 1 1/4 cups of the milk or half and half, the chicken, vegetables, salt, pepper, thyme, and sherry. Stir to combine.
Add 1 1/3 cups of the milk all at once, stirring quickly to make a cohesive dough; if the dough seems too dry, add the remaining milk.
Bake the pie for 15 to 18 minutes, until the biscuits are golden brown and the filling is bubbly.
This recipe came from the King Arthur Flour website. (I love their flour and I love their recipes just as much.) I made my pot pies in the afternoon, covered them and put them in the frig until dinnertime.
If chicken pot pie is not your comfort food yet - just wait until you try these.
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