Chicken Pot Pie Biscuits

 

I happen to be one of those people who appreciate comfort food.  Chicken pot pie is right up there with hugs and snuggly blankets.  However, I don't always want to make a full-on pie and this version goes together pretty quickly.  My daughter ate hers in less than 3 minutes - it was like watching a Hoover commercial.

The biscuit recipe comes from my friend Michelle.  She made them for us over a month or so ago and I had to have the recipe.  Thankfully, she was willing to share!  You can cut them out with a biscuit cutter, but I find it's easiest/fastest to pat the dough into a square or rectangle and just cut the biscuits with a pizza cutter.  They won't be round, but they'll bake and taste the same - tender and delicious.

CHICKEN POT PIE FILLING
adapted from Chicken Pot Pie IX on Allrecipes.com

2 1/2 cups diced, cooked chicken
1/3 cup butter
1/3 cup diced onions
1 cup diced carrots
1/2 cup diced celery
1/3 cup all-purpose flour
2 cups chicken broth
2/3 cup milk
1/2 tsp. celery seed
salt & pepper, to taste
1 cup frozen peas

In a saucepan, melt butter over medium heat.  Add onions, carrots, and celery and cook for about 8-10 minutes or until carrots begin to soften.  Stir in flour and cook for one minute.  Slowly stir in chicken broth, milk, and celery seed.  Season with salt and pepper.  Cook, stirring occasionally, until mixture thickens and carrots are tender.  Stir in chicken and peas and cook until heated through, about 3-5 minutes.

SKY HIGH BISCUITS
courtesy of Michelle H.

2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cream of tartar
1 tsp. sugar
1/2 cup butter (1 stick), cold!
1 egg, beaten
2/3 cup milk

Preheat oven to 425 degrees.  In a large bowl, whisk together first 5 ingredients.  Cut in butter until mixture resembles coarse crumbs.*  Stir in beaten egg and milk; dough will be sticky.  Turn out onto a lightly floured surface and knead briefly, adding more flour as needed.  Pat dough out to 3/4" thickness and cut as desired.  Place on greased or parchment-lined baking sheet.  Bake for 8-10 minutes or until fluffy and lightly golden.  Makes 8-9 biscuits.


TO ASSEMBLE CHICKEN POT PIE BISCUITS:

Cut biscuits in half and place bottom half on plate.  Spoon pot pie filling over biscuit and top with remaining half.