Comfort food at it’s finest; this chicken pot pie is easily made with tender rotisserie chicken and a throw together cheddar drop biscuit crust.
Cheddar Biscuit Crust
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, cubed
4 ounces white cheddar, shredded
1 cup buttermilk
Chicken Pot Pie
3 tablespoons unsalted butter
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
4 cups rotisserie chicken, shredded
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup Miller Lite
¼ cup heavy cream
½ cup peas
1 tablespoon thyme leaves
1 tablespoon parsley, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
Step 1
Preheat oven to 375°F (160°C).
Step 2
In a large bowl, combine flour, baking powder, and salt. With a pastry cutter or fork, cut in the butter until the mixture resembles a coarse meal. Fold in cheese until combined. Add milk and stir until dough forms. Cover bowl with plastic wrap and store in the refrigerator until ready to use.
Step 3
In a large oven-safe skillet or sauté pan, melt butter over medium heat. Add onions, celery, and carrots and sauté until softened, about 10 minutes. Add chicken, sprinkle flour over mixture, stir, and cook for another 2 minutes. Stir in chicken stock, Miller Lite and bring to a simmer over medium-high heat. Simmer until stock has thickened slightly. Add cream, peas, herbs, salt, and pepper. Simmer, stirring occasionally, for an additional 2 minutes. Taste, and add additional salt and pepper, if needed. Remove from heat.
Step 4
Divide biscuit batter into 8 portions and place on top of the filling. Bake for 30 to 35 minutes or until biscuits are golden. Serve.
