Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chicken Pot Pie with Cheddar Biscuits
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- Level: Easy
- Total: 1 hr 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1146
- Total Fat
- 84 g
- Saturated Fat
- 37 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 68 g
- Cholesterol
- 304 mg
- Sodium
- 1730 mg
Chicken pot pie doesn’t need to have a crust! In Vermont, it’s typically topped with biscuits. The dish, dubbed Vermont chicken pie, has been a staple at church suppers and community events for generations. Our version is made with cheddar and maple, two other Green Mountain State classics.
- Level: Easy
- Total: 1 hr 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1146
- Total Fat
- 84 g
- Saturated Fat
- 37 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 68 g
- Cholesterol
- 304 mg
- Sodium
- 1730 mg
Ingredients
For the Filling:
For the Biscuits:
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Directions
- Make the filling: Preheat the oven to 425 degrees F. Put the chicken and vegetable trimmings in a large pot or Dutch oven with the chicken broth, 2 cups water, the garlic, lemon peel, thyme sprigs and bay leaf. Bring to a simmer and cook until the chicken is tender, 20 to 25 minutes. Remove the chicken to a plate. Strain the broth into a large liquid measuring cup or bowl (you should have about 5 cups). Discard the skin and bones from the chicken and chop the meat into small pieces (you should have about 3 cups).
- Cook the bacon in a 12-inch cast-iron skillet over medium-low heat, stirring occasionally, until browned and crisp, about 5 minutes. Remove to a paper towel–lined plate. Spoon off all but 1 tablespoon fat from the skillet. Add the butter to the skillet and let melt, then add the leeks, carrots, celery, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 3 to 5 minutes. Add the potato and chopped thyme. Sprinkle with the flour and stir to coat. Add the reserved broth and stir, then increase the heat to medium and simmer, stirring occasionally, until thickened, 4 to 5 minutes. Add the heavy cream, chopped chicken (leaving any juices behind), bacon, peas and lemon juice. Return to a simmer, stir to combine and season with salt and pepper. Remove from the heat and set aside.
- Make the biscuits: Combine the flour, baking powder, sugar and salt in a food processor. Pulse in the cold butter until it forms pea-size pieces. Add the cheddar and pulse just to combine. Drizzle in the buttermilk and pulse until the dough just comes together.
- Turn out the dough onto a floured surface and pat into a 5-by-10-inch rectangle, about 3/4 inch thick. Fold in half and repeat 2 more times, ending with a 3/4-inch-thick rectangle. Cut out 8 biscuits using a floured 2 1/2-inch biscuit cutter; gather the scraps and cut 4 more. Arrange the biscuits on top of the filling. Transfer the skillet to a rimmed baking sheet and bake until the filling is very bubbly and the biscuits rise and are golden brown, 20 to 22 minutes. Let cool at least 10 minutes before serving.
