Chicken Pot Pie With Buttermilk Biscuit Crust Recipe

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Chicken Pot Pie With Buttermilk Biscuit Crust
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Ingredients
23
Count
Nutrition
511
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. BUTTERMILK BISCUIT: Prepare the butter by quartering it lengthwise and then cutting crosswise into 1/2 inch pieces. Place butter in a bowl and put it in the freezer while you prepare the dry ingredients. Measure out the dry ingredients and pulse in a food processor fitted with a metal blade until well combined. Add butter and pulse just slightly until mixture resembles very coarse cornmeal with a few larger lumps.
  2. Transfer mixture to a medium bowl and add the buttermilk. Stir until the dough gathers into moist clumps, adding up to 2 tablespoons extra buttermilk (adding 1 tablespoon at a time) if the dough is still dry. Transfer onto a floured work surface and form into a rough ball. Roll out the dough until it is 1/2 inch thick. Using a 2 1/2 inch pastry cutter, stamp out 8 rounds of dough.
  3. At this point, refrigerate the dough rounds on a cookie sheet covered with plastic wrap while preparing the pot pie filling recipe. When the pot pie filling is ready, arrange the dough rounds over the warm filling and proceed with the recipe for the pot pie.
  4. POT PIE: Adjust oven rack to lower-middle position and heat the oven to 400 degrees F. Bring chicken broth to a boil in a small stock pot. Add the chicken, cover and simmer for 8-10 minutes until chicken is just done. Transfer chicken to a bowl and reserve the leftover broth.
  5. Using the same pan, heat the oil over medium-high heat. Saute the onion, celery and carrot until tender, about 4 minutes. Add garlic and saute an additional minute. Season with salt and pepper. Shred the chicken into bite size pieces and set aside in a bowl with the sauteed vegetables.
  6. Again using the same pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Whisk in reserved chicken broth, milk and the thyme. Bring to a simmer to thicken sauce, about 1 minute.
  7. Stir the chicken and vegetables into the sauce. Season to taste with salt and pepper. Stir in peas and parsley and pour into a baking dish. Immediately top with biscuits. Bake at 400 degrees for 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 510.89 Kcal (2139 kJ)
Calories from fat 228.7 Kcal
% Daily Value*
Total Fat 25.41g 39%
Cholesterol 99.41mg 33%
Sodium 1153.51mg 48%
Potassium 780.69mg 17%
Total Carbs 45.87g 15%
Sugars 6.79g 27%
Dietary Fiber 4.19g 17%
Protein 24.82g 50%
Vitamin C 13.9mg 23%
Vitamin A 0.4mg 15%
Iron 2.6mg 15%
Calcium 213.3mg 21%
Amount Per 100 g
Calories 136.04 Kcal (570 kJ)
Calories from fat 60.9 Kcal
% Daily Value*
Total Fat 6.77g 39%
Cholesterol 26.47mg 33%
Sodium 307.14mg 48%
Potassium 207.87mg 17%
Total Carbs 12.21g 15%
Sugars 1.81g 27%
Dietary Fiber 1.12g 17%
Protein 6.61g 50%
Vitamin C 3.7mg 23%
Vitamin A 0.1mg 15%
Iron 0.7mg 15%
Calcium 56.8mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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