Biscuit Chicken Pot Pie
TM6 TM5

Biscuit Chicken Pot Pie

4.6 (116 ratings)

Ingredients

Biscuits

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

Chicken Pot Pie Filling

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

Nutrition
per 1 portion
Calories
3054.8 kJ / 730.1 kcal
Protein
28.4 g
Carbohydrates
65.2 g
Fat
40.8 g
Saturated fat
21.6 g
Fiber
4.7 g
Sodium
1375.1 mg

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