This was originally a Hello Fresh recipe...I tweaked it a bit, and here is my variation. This recipe calls for a skillet that goes into the oven. If you don't have one you can put the pot pie mixture into an 8 x 8 baking dish, top it with the biscuits and it will work just fine. The pot pie has a delicious thyme gravy and homemade biscuits baked on top.
For the pot pie:
2 chicken breasts, cut into small cubes
1 c. frozen peas
1 c. sliced celery
1/2 c. diced onion
1 c. diced carrot
1 c. chopped mushrooms
1 c. thinly sliced asparagus stalks
2 c. chicken stock
1 1/2 t. thyme
4 T. flour
2 T. butter
1 T. olive oil
Heat the olive oil in a medium skillet, add chicken and cook until no longer pink. Set aside. In an ovenproof skillet melt the butter. Add the celery, onion, carrot, mushrooms, and asparagus. Saute over medium heat for 8 minutes. Add the peas and saute several minutes more. Add the flour and stir well. Mix in the chicken stock. Bring to a simmer and allow to cook for 8 minutes or until the gravy is well thickened. Stir in the chicken. While the gravy is simmering make the biscuit dough.
Biscuit dough
1/2 c. flour
1 1/2 t. baking powder
1/2 t. sugar
1/4 t. salt
1/2 c. cream
Mix together the flour, salt, sugar and baking soda. Stir in milk just until it begin to form together.
Put a little more flour on a piece of waxed or plastic paper. Put the dough on the paper and knead quickly into a ball. Flatten into a 3/4" thick disk. Wrap and put in the freezer.
When the gravy is ready take the dough out of the freezer. Cut into 4 pieces. Place the pieces on top of the gravy mixture. Bake at 400 for 10-15 minutes.
If you don't have an oven proof skillet pour the gravy mixture into an 8 x 8 baking dish, top with the biscuits and cook as above.
For the pot pie:
2 chicken breasts, cut into small cubes
1 c. frozen peas
1 c. sliced celery
1/2 c. diced onion
1 c. diced carrot
1 c. chopped mushrooms
1 c. thinly sliced asparagus stalks
2 c. chicken stock
1 1/2 t. thyme
4 T. flour
2 T. butter
1 T. olive oil
Heat the olive oil in a medium skillet, add chicken and cook until no longer pink. Set aside. In an ovenproof skillet melt the butter. Add the celery, onion, carrot, mushrooms, and asparagus. Saute over medium heat for 8 minutes. Add the peas and saute several minutes more. Add the flour and stir well. Mix in the chicken stock. Bring to a simmer and allow to cook for 8 minutes or until the gravy is well thickened. Stir in the chicken. While the gravy is simmering make the biscuit dough.
Biscuit dough
1/2 c. flour
1 1/2 t. baking powder
1/2 t. sugar
1/4 t. salt
1/2 c. cream
Mix together the flour, salt, sugar and baking soda. Stir in milk just until it begin to form together.
Put a little more flour on a piece of waxed or plastic paper. Put the dough on the paper and knead quickly into a ball. Flatten into a 3/4" thick disk. Wrap and put in the freezer.
When the gravy is ready take the dough out of the freezer. Cut into 4 pieces. Place the pieces on top of the gravy mixture. Bake at 400 for 10-15 minutes.
If you don't have an oven proof skillet pour the gravy mixture into an 8 x 8 baking dish, top with the biscuits and cook as above.
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