Chicken Pot Pie with Skillet Biscuits

Ingredients

• 2 lbs cooked chicken, cubed
• 1 large potato, cubed
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 3 carrots, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn
• 1 cup frozen peas
• 3 cups chicken broth
• 1/2 cup white wine
• 1 tablespoon flour
• 3/4 cup heavy cream
• Salt and pepper to taste
• Oil

For the biscuits:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 cup (1 stick) butter, cubed
• 3/4 cup heavy cream
• 1 teaspoon salt
• 1/2 cup fresh chives, chopped
• Additional butter for brushing the tops after baking

Instructions:

In a cast iron skillet, heat 1 tablespoon of oil over medium-high heat. Add the potatoes and sauté for 5-7 minutes. Add the carrots, onion, and celery, and sauté for 3-4 minutes.

Add more oil if necessary. Then, add the minced garlic and continue stirring for 1 or 2 minutes. Then add the corn, peas, and cooked chicken. Stir until they become bright in color.

Add the wine and cook for 2 minutes. Sprinkle with 1 tablespoon of flour and cook, stirring continuously, for another 2 minutes. Slowly add the chicken broth and bring the mixture to a boil. Stir in the heavy cream and reduce to a simmer.
Preheat the oven to 400°F / 200°C.

To prepare the biscuits:

In a large bowl, combine the flour, baking powder, salt, sugar, and cubed butter. Mix until it resembles breadcrumbs and the butter is the size of peas. Add the chives and mix until combined.
Make a well in the center of the biscuit mixture and pour the heavy cream into the center. Place the dough on a smooth, well-floured surface. Flatten and form a large circle; with a round biscuit cutter, cut out 10-12 biscuits.
Remove the skillet from the heat and cover with the biscuits. Bake uncovered for 30 to 35 minutes or until the chicken mixture is bubbly.

Photography by: @ madelinemhall

Buy 30cm skillet

• Posted in:  
• Category_Panadería
• Sartenes

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