Chicken Biscuit Pot Pie
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
110 g
Unsalted Butter (frozen)2 cups
Whole Milk1.5 cups
Chicken Broth (low-sodium)1 tsp
Kosher Salt1 tsp
Sage (freshly chopped)1 tsp
Baking Soda1 tsp
Thyme (freshly chopped)1 tsp
Cayenne Pepper200 g
Low-Fat ButtermilkDirections:
1
Preheat the oven to 400 degrees F
2
For the filling: Set a 10-inch cast-iron skillet over medium heat
3
Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes
4
Add the butter and melt, stirring to coat the sausage
5
Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently
6
Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan
7
Bring to a simmer and cook until sauce thickens, about 2 minutes
8
Add the shredded chicken, salt, sage, and pepper
9
Stir to combine and set aside while preparing the biscuits
10
For the biscuits: Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside
11
Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater
12
Immediately add the cheese and butter to the flour mixture
13
Stir to combine
14
Pour in the buttermilk and stir just to combine
15
Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth
16
Press the dough into a 1/2-inch thick round
17
Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface
18
Make your cuts as close together as possible to limit waste
19
Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total
20
To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle
21
Bake until the biscuits are tall and golden brown, 15 to 20 minutes
22
Cool on a cooling rack for 10 minutes before serving