Nothing screams comfort food quite like homemade chicken pot pie and a warm biscuit on the top. And not the biscuits that come out of a Pillsbury tube, I’m talking home made butter milk biscuits from scratch.
Now, this recipe is a little lengthy and nothing that you can whip together in 20 minutes. More like 45 mins to an hour. But so worth it and when made right, you can enjoy it for days until it all runs out.
Starting with the Pot Pie filling, here are all of the ingredients.
- 2 celery ribs
- 1/2 cup peeled and slice carrots
- 1 small can of corn
- 1 medium yellow onion
- 1 rotisserie chicken ( or roast your own chicken which is just as good)
Now, all you have to do is dice your whole onion, chop your carrots and celery, and take all the chicken off your rotisserie chicken and set aside for later. Add all of your produce to a strainer and just give them a nice little rinse.
Then, put about 2 tbsp of butter into a medium high skillet and cook veggies until they are nice and tender. Should be about 15 minutes, remember that cooking on high heat won’t make it go any quicker.
While that is cooking, it’s time to start the gravy.
- 1 stick room temperature butter unsalted
- 6 tbsp of all purpose flour
- 3 cups chicken stock
- Salt and pepper
- Fresh rosemary sprig
In a medium sauce pan, begin melting the whole stick of butter on medium heat. Do not turn the heat up or the butter will melt and burn. Once the butter has melted, begin mixing in flour one tbsp at a time until smooth. It will get extremely thick, but that’s what you want! This is the simple base for any gravy. Once all the flour is dissolved, begin adding chicken stock 1/2 cup at a time and continue whisking so you don’t end up with chunky gravy. Once you add all the chicken stock, you can add a fresh sprig of rosemary. With 1/2 tsp salt and 1/2 tsp ground black pepper. You don’t have to chop it up and add it, just add the whole sprig and let the flavors soak in.
When your gravy is nice and smooth and ready, your veggies should be done cooking. You can then dump your yummy gravy right into the pan with the veggies. Give it a good mix, add the chicken you put aside and give it another good mix. Leave on low to keep warm and get the flavors aquatinted.
You can prep the biscuits before you start cooking so that they can bake while you prepare the filling, or bake once you finish the filling. Whatever floats your boat.
Blogging the biscuit recipe completely separate! Because they can be appreciated in so many other dishes and it’s only right. Stay tuned