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Traditional Southern Chicken Pot Pie with Biscuits






Delicious southern chicken pot pie really hits the spot. With its creamy filling stuffed full of tender bites of chicken and colorful carrots and peas, and its fluffy biscuit top, this dish never fails to please. This recipe for southern chicken pot pie is perfect for a chilly night. If you want to round out the meal, add a green salad.

The simple recipe is broken down into sections to make it even easier. By concentrating on the filling first, you can organize your time in the kitchen. The filling can even be made ahead of time and refrigerated until you want to use it. Just warm it a bit before you put it in the casserole dish. The biscuit dough can also be made ahead of time. Just cover it with a cloth if you will not be waiting a long time, or refrigerate it if you need to wait a few hours.

Use fresh vegetables if you can. They add a lot of nutrients and flavor. If it is out of season, however, frozen peas and carrots work great. Thaw them in water first before you add them to the recipe. Use your choice of mild or strong onions. They add a lot of flavor to the chicken pot pie recipe. You may be tempted to skip the celery, but do not. Celery and chicken work together well, with the celery bringing out the best in the chicken.
Ingredients

Creamed Chicken Filling:

  • 2 cups chicken broth
  • 4 Tablespoons butter
  • ½ cup all purpose flour
  • 1½ cup whole milk
  • 2 Tablespoons sherry
  • ½ teaspoon nutmeg
  • Dash of lemon juice
  • White pepper

Other Filling Ingredients:





  • 2 Tablespoons butter
  • 1 medium onion, chopped
  • 1½ cup carrots, chopped
  • ¼ cup celery, chopped
  • ¾ cup peas
  • 3 Tablespoons fresh parsley, minced

Biscuits:

  • 2 cups all purpose flour
  • 2½ teaspoons baking powder
  • ½ to ¾ teaspoon salt
  • 5-6 Tablespoons cold unsalted butter, cut into pieces
  • ¾ cup milk
  • 1 egg, beaten

Preparation:

  1. Creamed Chicken Filling:
  2. Cut up the cooked chicken into cubes or shreds. They should be in bite size pieces. Set aside.
  3. Melt butter in a deep skillet. Add the flour and combine with a whisk. Add chicken broth and whisk smooth. Add milk and whisk over medium heat until it begins to simmer. Remove the pan from the heat and scrape the sides of the pan with a spatula. Whisk to break up any chunks that may remain. Return to heat for another minute. Turn heat off and add chicken and sherry. Mix until well combined. Add lemon juice, salt, pepper, and nutmeg. Mix well. Set aside.
  4. Vegetables:
  5. Add butter to a new skillet and melt. When butter bubbles, add celery, onions, and carrots. Cook five minutes, or until they start to get tender.
  6. Add the cooked vegetables to the creamed chicken mixture and pour it all into a large 9 x 13 baking dish.

Biscuits:

  1. Whisk flour, salt, and baking powder thoroughly in a big bowl. Add the butter. Using a pastry blender or two knives, cut the butter into the flour until the butter is dispersed throughout the flour. Most pieces of butter should be the size of bread crumbs. Do not let the butter and flour form a paste.
  2. Add ¾ cup milk and mix with a wooden spoon or fork until the dry ingredients are just moistened. Dip your hand in flour, and then gather the dough into a ball. Knead the dough gently against the sides of the bowl 5 to 10 times, pressing any loose pieces into the ball until the bowl is mostly clean.
  3. Roll the biscuit dough into a rectangle or square until the dough is ½ thick. Trim the edges slightly so the edges are straight. Cut the dough into 2 inch squares.
  4. Set the biscuit squares on the top of your pot pie filling until the surface is covered.
  5. Brush a beaten egg over the surface with a pastry brush so the biscuits turn golden during baking.
  6. Bake at 400 degrees Fahrenheit for 25 to 30 minutes until the biscuits are done. The top should be golden brown and the filling should be bubbly. Remove from oven. Let rest for 5 minutes and serve.



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