Biscuit Chicken Pot Pie

Biscuit Chicken Pot Pie

4.6 186 ratings

Prep. 20 min

Total 1 h 5 min

7 portions

Ingredients

Biscuits

all-purpose flour
13 ½ oz
sugar
1 oz
baking powder
1 tbsp
salt
¾ tsp
baking soda
¾ tsp
unsalted butter frozen, diced (¼ in.)
6 oz
buttermilk cold, plus extra to brush
4 oz

Chicken Pot Pie Filling

leeks sliced (½ in.)
8 oz
carrots sliced (¼ in.)
6 oz
celery sliced (½ in.)
6 oz
unsalted butter cut into pieces
2 oz
all-purpose flour
2 oz
fresh tarragon leaves only, to taste
3 - 4 sprigs
chicken thighs, boneless and skinless cubed (1 in.)
32 oz
heavy whipping cream
2 oz
frozen peas thawed
6 oz
salt to taste
1 ½ tsp
ground black pepper
¼ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1375.1 mg

Protein 28.4 g

Calories 3054.8 kJ / 730.1 kcal

Fat 40.8 g

Fibre 4.7 g

Saturated Fat 21.6 g

Carbohydrates 65.2 g

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Also featured in

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United States

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