![Biscuit Chicken Pot Pie Biscuit Chicken Pot Pie](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/FA7A800E-C066-413B-B466-5F2EACDA1C84/Derivates/b850df44-1772-4b04-a493-0e2781cf568d.jpg)
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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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