Chicken Pot Pie Topped With Bacon Cheddar Biscuits
Author: Carla Cardello (www.chocolatemoosey.com)
Serves: 6-8 servings
2 chicken quarters*
4 Tablespoons butter
1/2 cup chopped onion
2 garlic cloves, minced
4 Tablespoons flour
1 cup carrots, peeled and cut into pieces
16 ounces chicken stock
1 cup potatoes, peeled and cut into cubes
1/2 cup peas
2 Tablespoons heavy whipping cream or milk
Salt and pepper, to taste
1/4 cup butter, cut into tablespoons
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
2 Tablespoons bacon, cooked and crumbled
1 Tablespoon fresh chives, chopped
1/2 cup heavy whipping cream
For the pot pie:
Fill an extra large pot with water. Bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 20-30 minutes or until the chicken is completely cooked through. Remove from the water. Let the chicken cool. Once it's cool enough to handle, shred the meat off of the bones, discarding skin and bones. Set aside shredded chicken.
Preheat oven to 425F degrees. Have a casserole dish ready.
In a Dutch oven or deep pot, melt the butter. Add the onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Stir in the flour until flour is completely coated. Slowly whisk in the chicken stock. Bring to a boil.
Once the stock is boiling, add the potatoes and peas. Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in the shredded chicken then stir in the cream. Season with salt and pepper as needed. Remove from the heat and pour into the casserole dish. Bake for 15 minutes.
For the biscuits:
While the filling is baking, make the biscuits. In a large bowl, combine the butter pieces and flour. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, bacon, chives, and cream, stirring until everything is moistened. On a lightly floured surface, knead the dough lightly, about 3-4 times. Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut out roughly 12 biscuits (you may have to gather up the scraps and roll out again).
When the filling is done baking, remove from the oven and top with the biscuits (if not all biscuits fit, you can put them on a separate cookie sheet). Bake another 25 minutes or until the biscuits are golden brown and chicken filling is bubbly.
* You can use already-cooked chicken and skip step one.
Recipe by Chocolate Moosey at http://www.chocolatemoosey.com/2013/01/20/chicken-pot-pie-topped-with-bacon-cheddar-biscuits-for-retro-sundaysupper/