Chicken Pot Pie with Biscuits

This chicken biscuit pot pie is a unique twist on a comfort classic filled with chicken and vegetables and topped with flaky homemade biscuits.

Ingredients :

Biscuits

- 2 ½ cups all-purpose flour

- 1 ½ tablespoon baking powder

- 1 ¼ teaspoon salt

- ½ cup unsalted butter, cold

- 1 cup cold buttermilk

- 1 tablespoon honey

Filling

- 4 tablespoon unsalted butter

- 2 lbs chicken thighs (4 cups shredded)

- 1 cup sweet onion, diced

- 1 tablespoon poultry blend, chopped (thyme, rosemary, sage)

- 2 cups carrots, chopped small

- 1 cup celery stalks, chopped small

- 4 garlic cloves, minced

- ⅓ cup all-purpose flour

- 2 cups low-sodium chicken stock

- 1 ½ cups whole milk

- 2 cups frozen peas

- ½ lemon, juiced

- 1 teaspoon kosher salt

Instructions :

1. Preheat oven to 425°F. Place the flour, baking powder and salt in a bowl and mix until combined.
2. Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Throw bowl in freezer for 15 minutes.
3. Create a well in the center of mixture and add buttermilk and honey. Stir everything together with a spatula until just combined - do not overwork the dough.
4. Place the dough on a lightly floured surface. Roll it into a rough rectangle, about one inch thick. Fold one side into the center and then the other side and turn it horizontal. Gently flatten. Repeat the folding process 6 times. Gently roll out the dough once more into a rough rectangle until it's about ½ inch thick. Cut the biscuit with a 3-inch biscuit cutter or floured glass. Re-roll any scraps until you get 8 biscuits total. Keep biscuits in fridge while you prepare filling.
5. Melt the butter over medium heat in a large oven-safe pan or Dutch oven. Season chicken with salt and pepper and cook for 4 minutes on each side or until cooked through. Remove and shred.
6. Add diced onion and poultry blend and sauté for 5 minutes. Add the carrots and celery, cooking for another 5 minutes. Stir garlic in and cook for 30 seconds. Add the flour and cook for about 1 minute.
7. Slowly add the chicken stock and milk, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. Add the chicken, peas, lemon juice and salt. Taste for seasoning and adjust if needed.
8. Arrange the biscuits on top of filling. Brush biscuits with some melted butter. Bake for 15-20 minutes, until the biscuits are cooked through and the filling is hot and bubbly.