My son made this for dinner last night. Its creamy, flavorful, and the biscuit was yummy He is becoming quite the cook. I can get used to this!
Dutch Oven Chicken Pot Pie
Ingredients
- FOR THE BISCUITS
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon chopped fresh thyme leaves
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 3 tablespoons cold heavy cream
- FOR THE POT PIE
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups cooked chopped chicken
- 1-1/4 cups frozen mixed vegetables
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- FOR THE BISCUITS:
- Whisk the flour, cheese, thyme, baking powder, and salt together in a medium bowl.
- Add the cream and stir until dough forms.
- Refrigerate while you prepare the pot pie.
- Preheat oven to 425 degrees.
- FOR THE POT PIE:
- Heat olive oil in a 3-quart (or large) Dutch oven or ovenproof pot over medium-high heat until shimmering.
- Add the onion and sauté until tender and lightly browned, 3 to 4 minutes.
- Add the garlic and cook 1 minute more.
- Sprinkle in the flour and stir until the flour dissolves.
- Stir in the chicken broth and milk. Bring to a boil.
- Then reduce the heat and simmer, stirring constantly, until thickened, 5 to 8 minutes.
- Remove from the heat.
- Stir in the chicken, peas and carrots, salt, and pepper.
- Divide the biscuit dough into 6 portions (about 2 heaping tablespoons each).
- Use your hands to shape each biscuit into a 1/2-inch-thick patty.
- Place on top of the chicken mixture, spacing them about 1/2-inch apart.
- Bake uncovered for 15 to 20 minutes until heated through and bubbling and the biscuits are golden brown.
- Let cool about 5 minutes before serving.