Chicken Pot Pie Sandwich

Total Time:
1 hr 45 min
Prep:
45 min
Cook:
1 hr

Yield:
10 sandwiches
Level:
Easy

Ingredients
  • Biscuits:
  • 2 cups self-rising flour
  • 1/2 teaspoon baking soda
  • 1 stick cold salted butter, cubed, plus 4 tablespoons, melted
  • 1 cup cold buttermilk
  • 1 1/2 teaspoons chopped fresh thyme
  • Crushed black pepper
  • Filling:
  • 4 bone-in, skin-on chicken breasts
  • 2 tablespoons butter
  • 2 carrots, diced
  • 1/2 yellow onion, diced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons dry sherry
  • 3/4 cup heavy cream
  • 3/4 cup chicken stock
  • 1 sprig fresh thyme
  • Sweet Pea Pesto:
  • 1 cup frozen peas, defrosted
  • 1/4 cup fresh parsley leaves
  • 1/4 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • For the biscuits: Preheat the oven to 425 degrees F. Whisk the self-rising flour and baking soda together. Then cut the cold butter into the dry ingredients. Mix until it resembles sand. In a separate bowl, whisk together the buttermilk, thyme and 1 teaspoon crushed pepper. Add the buttermilk mixture to the flour and butter mixture and, using a rubber spatula, mix until just combined. Do not over mix!

  • On a silicon-lined baking sheet, scoop about a 1/4 cup of the batter to form each biscuit, leaving about 2 inches between each biscuit. Brush each with melted butter and sprinkle with crushed pepper. Bake until golden brown, about 15 minutes. Let cool on wire rack.

  • For the filling: In the same oven, bake the chicken on a parchment-lined baking sheet until the internal temperature on an instant-read thermometer reaches 160 degrees F, 20 to 25 minutes. Let cool, remove the skin and shred.

  • Heat a large saute pan over medium heat. Melt the butter, add the carrots and onions and season with salt and pepper. Saute until the veggies are soft, 6 to 8 minutes. Add in the all-purpose flour and cook until blonde, about 2 minutes. Add the dry sherry, and then whisk in the heavy cream, chicken stock and thyme sprig. Simmer until thickened, about 10 minutes. Remove the thyme sprig and adjust the seasoning.

  • For the sweet pea pesto: Put the peas, parsley, pine nuts and lemon juice into a food processor. Pulse until combined, and then slowly drizzle in the olive oil. Season and set aside.

  • For the sandwich build: Split the warm biscuits with a fork. Place some shredded chicken on the bottom buns, top with some pot pie filling and schmear the sweet pea pesto on top. Close and eat.


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    This recipe is featured in:

    Easy Comfort Food Recipes