Chicken Potpie with Chive Biscuits

Chicken Potpie with Chive Biscuits Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps
End your busy day with this comfort food favorite—Chicken Potpie with Chive Biscuits. This one-dish meal is a perfect make-ahead recipe. Prepare the filling through step ! up to two days in advance and store covered in your refrigerator. Bring to room temperature before continuing with the rest of the recipe.

Yield:

Serves: 6

Recipe Time

Prep: 30 Minutes
Cook: 45 Minutes

Nutritional Information

Calories 520
Fat 24 g
Satfat 14 g
Protein 24 g
Carbohydrate 52 g
Fiber 4 g
Cholesterol 102 mg
Sodium 810 mg

Ingredients

Filling:
4 tablespoons unsalted butter
1 onion, chopped
2 ribs celery, thinly sliced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup half-and-half
2 boneless, skinless chicken breast halves, about 6 oz. each, cut into 1/2-inch pieces
2 boneless, skinless chicken thighs, about 3 oz. each, cut into 1/2-inch pieces
Salt and pepper
Topping:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup plus 2 Tbsp. buttermilk
2 tablespoons minced fresh chives

Preparation

1. Make filling: Melt butter in a large skillet over medium-high heat. Add onion and celery; cook, stirring often, until softened, 3 to 5 minutes. Add flour and stir for 1 minute. Pour in broth and increase heat to high. Boil, stirring and scraping bottom of skillet, until mixture is thick, about 1 minute. Reduce heat to medium-low and stir in half-and-half. Add chicken and cook until firm, turning once or twice, about 5 minutes. Season with salt and pepper. Pour into a 2-quart baking dish.

2. Preheat oven to 425°F; line a large baking sheet with foil. Make biscuit topping: In a food processor, combine flour, baking powder and salt. Pulse briefly to mix. Add butter and pulse until mixture resembles coarse meal. With machine running, add 1 cup buttermilk all at once. Add chives and process just until dough forms a ball. Turn out onto a floured work surface and knead for about 10 seconds. Roll out to 1/2-inch thickness. Use a 2-inch cookie cutter to form biscuits. Gather dough, roll out and cut out more biscuits (you should have about 16 total). Place on top of filling. Brush biscuits with 2 Tbsp. buttermilk. Place baking dish on lined sheet and bake until filling bubbles and biscuits are lightly browned, about 25 minutes. Serve hot.

Make It Ahead: Prepare the filling through Step 1 up to two days in advance. Cover and chill. Bring to room temperature before proceeding. To Freeze: Make the pie but do not bake. Freeze uncovered until firm, then wrap in plastic wrap and foil and return to freezer. To reheat, uncover, re-cover in foil and bake at 375ºF for 1 hour. Raise heat to 425ºF, remove foil and bake 20 minutes longer, until filling bubbles and biscuits are lightly browned.

Note:

September 2013
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