Chicken Pot Pie Cheddar Chive

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Steps

Preheat oven to 425°F (220°C). Coat a 13×9-inch casserole dish with cooking spray.

In a medium bowl, whisk chicken broth and half-and-half. Set aside.

Melt butter in a large skillet over medium heat. Add onion, carrot, and celery. Sauté for 10 minutes.

Stir in flour. Reduce heat to medium-low and continue cooking for 1 more minute. Gradually stir in the chicken broth mixture. Cook, stirring regularly, until thick and bubbly (5-6 minutes). Do not boil. Stir in salt and pepper.

Stir in cooked chicken and frozen peas. Pour mixture into the prepared baking dish.

In a large bowl, whisk together flour, cheddar, chives, baking powder, and salt. Add grated butter and cut into the dry ingredients using a pastry cutter or fork until butter lumps are pea-sized.

Stir in buttermilk until just combined. If the batter is dry, add a little more milk to reach a very thick batter consistency. Do not over-mix; the batter will be lumpy.

Drop large mounds of biscuit dough onto the chicken pot pie filling in the baking dish.

Bake the dish in the preheated oven for 23-25 minutes, or until the biscuits are golden brown.

Brush the tops of the biscuits with melted butter. Serve hot and enjoy.

Steps

Preheat oven to 425°F (220°C). Coat a 13×9-inch casserole dish with cooking spray.

In a medium bowl, whisk chicken broth and half-and-half. Set aside.

Melt butter in a large skillet over medium heat. Add onion, carrot, and celery. Sauté for 10 minutes.

Stir in flour. Reduce heat to medium-low and continue cooking for 1 more minute. Gradually stir in the chicken broth mixture. Cook, stirring regularly, until thick and bubbly (5-6 minutes). Do not boil. Stir in salt and pepper.

Stir in cooked chicken and frozen peas. Pour mixture into the prepared baking dish.

In a large bowl, whisk together flour, cheddar, chives, baking powder, and salt. Add grated butter and cut into the dry ingredients using a pastry cutter or fork until butter lumps are pea-sized.

Stir in buttermilk until just combined. If the batter is dry, add a little more milk to reach a very thick batter consistency. Do not over-mix; the batter will be lumpy.

Drop large mounds of biscuit dough onto the chicken pot pie filling in the baking dish.

Bake the dish in the preheated oven for 23-25 minutes, or until the biscuits are golden brown.

Brush the tops of the biscuits with melted butter. Serve hot and enjoy.

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