Description
Indulge in hearty Chicken and Biscuit Pot Pies with this easy recipe. Learn how to make a comforting and delicious dinner for the whole family!
Ingredients
- 2 tablespoons vegetable oil (30ml)
- 1 small yellow onion, diced
- 2 small carrots, peeled and sliced (100g)
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour (30g)
- 1 3/4 cups chicken broth (415ml)
- 1 cup coconut milk (240ml)
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) fresh thyme
- 1 teaspoon (5 ml) salt, plus more to taste
- 1/4 teaspoon (1 ml) black pepper, plus more to taste
- 2 cups (480 ml) chopped leftover roasted beef or turkey
- 1/2 cup frozen green peas (75g)
- 8 frozen or refrigerated buttermilk biscuits
- 2 tablespoons coconut milk (30ml)
- 2 tablespoons (30 ml) vegetable oil
- flaky sea salt, for serving
- fresh thyme, for serving
Instructions
- Set your oven to 375°F and allow it to preheat.
- Place a large pan over medium-high heat, then pour in the vegetable oil. Once hot, toss in the chopped onion, diced celery, sliced carrots, and minced garlic. Cook the mixture for 3-5 minutes until the onion becomes see-through and the vegetables start to soften.
- Lower the heat to medium and dust the vegetables with flour. Mix thoroughly and let it cook for another minute.
- Pour the chicken broth, coconut milk, lemon juice, thyme, salt, and pepper into the pan. Mix everything well, ensuring that the flour blends in and any browned bits at the bottom are incorporated. Allow the mixture to come to a gentle boil, then let it simmer for 2-3 minutes until it thickens slightly. Taste and adjust the seasoning if needed.
- Take the pan off the heat and fold in the chopped roasted beef or turkey along with the frozen peas until they are evenly distributed.
- Arrange the frozen biscuits on top of the mixture in the pan, placing 7 around the edge and 1 in the center. Use a brush to coat the tops of the biscuits with coconut milk. Place in the oven and bake for 25-30 minutes, until the biscuits are golden and fully baked. (If using refrigerated biscuits, check them after 15-20 minutes as they may cook faster.)
- Take the pan out of the oven and brush the biscuit tops with vegetable oil. Finish by sprinkling with flaky sea salt and garnishing with fresh thyme.
Notes
- Use leftover roasted chicken or turkey to enhance the flavor and texture of these pot pies.
- Adjust the filling’s seasoning to your liking before adding the biscuits.
- Brush the biscuits with coconut milk before baking for a golden hue and slightly sweet taste.
