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Chicken Pot Pie with Biscuit Topping

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  • Author: Trish Corlew

Ingredients

Scale

For filling:

  • 1 ½ to 2 pounds boneless, skinless chicken breast
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup chicken broth
  • ¼ cup all purpose flour
  • 1 ½ cup milk

 

For biscuit topping:

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter, cold
  • ¾ cup buttermilk

Instructions

  1. Preheat oven to 375 degrees. Prepare a 9×13 baking dish with non-stick cooking spray.
  2. In the liner of an electric pressure cooker, place all the ingredients for the filling EXCEPT the milk and flour. Cover and seal the pressure cooker.
  3. Cook using the manual or pressure cook setting on high for 12 minutes. When done, release the pressure using quick release.
  4. Carefully remove the chicken and transfer to a cutting board. Cut the chicken into bite size pieces or shred the chicken with two forks, depending on your preference.
  5. Cancel the keep warm setting on the electric pressure cooker and turn on the saute function. Bring the remaining contents of the pressure cooker to a boil.
  6. Stir in the flour until completely mixed and cook until the sauce begins to thicken. Add the milk and chopped chicken. Stir gently to combine.
  7. Allow to boil, stirring often to avoid scorching, for about 5 minutes or until the sauce has thickened and coats the back of a spoon.
  8. Transfer the chicken filling to the prepared baking dish.
  9. To make the biscuit topping, add the flour, baking powder, and salt to a food processor. Pulse to combine. Then, add the butter slice at a time to the mixture and pulse to mix. Once all the butter is added, continue pulsing until the mixture appears to be coarse sand. Turn the food processor on and add the buttermilk in a continuous stream. Continue to blend until a dough forms.
  10. Divide the dough into 6 to 12 mounds and roll into a ball. Pat into a biscuit shape and place evenly across the top of the casserole.
  11. Bake for 30 to 35 minutes or until the biscuits have browned slightly and cooked through. If desired, brush the tops of the biscuits with melted butter.
  12. Before serving, allow the casserole to rest for 5 to 10 minutes, allowing the filling to thicken.

Find it online: https://lovetheserecipes.com/chicken-pot-pie-with-biscuit-topping/