No. 273: Lightened Up Chicken Pot Pie with Biscuit Topping

Baby, it's cold outside!

No, really. Tonight's low is around 0 degrees. Our community lake was frozen over this morning. I repeat, the 60-acre lake was frozen over.

With this weather, having a built-in heater system (aka: the Mini McC's) is super handy. I also can't button my coats these days, so I'm glad the wee ones are keeping me warm.

Chicken Pot Pie with Biscuit Topping

Inspired by the cold and a giant amount of leftover roasted chicken in my fridge, chicken pot pie sounded incredible. This recipe below is a combination of my favorite lighted up pot pie filling and a quick and easy biscuit topper from The Kitchn.

Ingredients

For the filling
2 small russet potatoes
4 1/2 cups low-sodium chicken broth
5 medium carrots, cut into large chunks
1 to 2 teaspoons chopped fresh thyme
2 tablespoons extra-virgin olive oil
1 large onion, finely diced
3 tablespoons all-purpose flour
1/3 cup milk
3 stalks celery, sliced
3 cups shredded, roasted chicken, skin removed
1/2 cup fat-free plain Greek yogurt
1 cup frozen edamame
1/2 cup minced fresh parsley
Kosher salt and freshly ground pepper

For the topping
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 stick unsalted butter, melted
1 1/2 cups milk (whole or 2 percent is best)

To make

Chop the potato into small pieces and boil on the stovetop until tender. Drain and set aside.

Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 5 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Note: While the filling simmers this is a good time to pre-heat the oven to 425 degrees.

Remove mixture from the heat and stir in the chicken, yogurt, edamame and parsley. Season with salt and pepper. Transfer the filling to a 2-quart casserole dish (I used a 9x13 dish which worked well).

Last, whisk together the topping. Stir together the flour, baking powder, and salt in a mixing bowl. Add the melted butter and milk, and whisk until combined. The batter will seem fairly runny, that's okay. Drop the batter in large spoonfuls over the casserole dish (about six large spoonfuls).

Bake the pot pie for 40-45 minutes, until the biscuit topping is light golden brown.

Hot and sizzling

Remove from the oven and allow to cool for 10 minutes before serving.

The results

Don't be intimidated by all the steps in creating this wonderful filling. I promise it's worth it.

The best part is that the filling thickens into a chicken stew-like consistency that is frankly awesome whether or not you top it with crust. But then you top it with biscuits (just because you can) and it's just oh so good!

Biscuit topped pot pie

Personally, I love biscuits even more than flaky and buttery crust. They hold up really well to the thick stew.

This is a crowd pleaser for sure, and I'm just thankful that we have leftovers to each eat for lunch tomorrow.

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