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Chicken Pot Pie with a Cheddar Crust
Chicken Pot Pie with a Cheddar Crust
Hearty and delicious, Danielle Kartes' chicken pot pie is the kind of old-fashioned comfort food that never goes out of style.
Chicken Pot Pie with a Cheddar Crust
Danielle Kartes
Yield: makes one 9x13 casserole
Prep Time: 25 minutes
Bake Time: 40-45 minutes
Ingredients (Chicken Gravy):
4 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
4 carrots, sliced
4 ribs celery, diced
2-4 sprigs fresh herbs such as rosemary or lemon thyme
Salt and pepper to taste
1/3 cup flour
4 cups chicken stock (low sodium)
1 1/2 cups half & half
1 cup parmesan cheese
2 1/2 cups cooked chicken (rotisserie works well)
1 cup frozen petite peas
Ingredients (Drop Biscuits):
2 1/4 cups flour
1 cup cold butter, cubed
1 heaping tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup half & half
Directions:
1. To prepare the gravy, melt butter with olive oil in a large pan over medium-high heat. Add onions, carrots, and celery.
2. After 2-3 minutes add fresh herbs and salt and pepper. Add flour. Cook 2-3 minutes until mixture bubbles and thickens slightly.
3. Add chicken stock, half and half, and parmesan cheese. Simmer over medium heat. Stir frequently until it begins to thicken.
4. Add chicken and frozen peas in the last minute. Simmer another minute, then remove from heat.
5. To make the biscuits, preheat oven to 350 degrees. In the bowl of your stand mixer, mix flour, butter, baking powder, and salt on low. This may also be mixed by hand. Mix well until crumbly.
6. Add cheese, sour cream, and half and half. Mix until it just comes together.
7. Pour creamy chicken mixture into a buttered 9x13 glass casserole dish, then spoon heaping tablespoons of the drop biscuit mixture over the top.
8. Bake uncovered 35-45 minutes. Sprinkle extra cheese over the top if desired. Enjoy!
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