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Biscuit Chicken Pot Pie

Biscuit Chicken Pot Pie
4.6 185 ratings
Prep. 20min
Total 1 h 5min
7 portions
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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
Fiber 4.7 g
Saturated fat 21.6 g
Carbohydrates 65.2 g

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