Ina Garten Chicken Pot Pie With Biscuits Recipe
This Ina Garten Chicken Pot Pie With Biscuits Recipe is the ultimate comfort meal for cold winter nights. It features a rich, creamy sauce filled with tender chicken and bright colorful vegetables.
Ingredients
- 3 whole chicken breasts roasted and shredded
- 1 quart 4 cups high-quality chicken stock
- 2 chicken bouillon cubes
- 12 tablespoons 1.5 sticks unsalted butter
- 2 cups chopped yellow onions
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots blanched
- 1 package 10 oz frozen peas
- 1/2 cup minced fresh parsley
- 1 tablespoon kosher salt and 1 teaspoon black pepper
- 2 cups all-purpose flour for biscuits
- 1 tablespoon baking powder and 1 teaspoon salt for biscuits
- 12 tablespoons cold unsalted butter diced (for biscuits)
- 1/2 cup cold buttermilk for biscuits
Instructions
Roast the Chicken
- Rub chicken breasts with olive oil, salt, and pepper. Roast at 350°F for 35 minutes until cooked. Shred the meat into bite-sized pieces and set them aside in a bowl.
Sauté the Vegetables
- Melt butter in a large Dutch oven over medium heat. Add the chopped onions and sauté for 10 to 15 minutes until they are translucent and very soft.
Make the Roux
- Add the flour to the butter and onions. Cook on low heat for two minutes while stirring constantly. This step removes the raw flour taste and helps thicken the gravy.
Add the Stock
- Slowly whisk in the chicken stock and bouillon cubes into the flour mixture. Simmer over low heat until the sauce becomes thick, smooth, and very creamy.
Season the Sauce
- Stir in the heavy cream, salt, black pepper, and fresh parsley. Taste the sauce to ensure the seasonings are perfect before you add the chicken and vegetables.
Combine the Filling
- Add the shredded chicken, blanched carrots, and frozen peas to the pot. Mix everything together gently so the chicken is completely coated in the rich, savory gravy.
Fill the Dish
- Pour the chicken mixture into a large 13x9 inch baking dish. Spread it out evenly to the edges so the biscuits will have a flat surface to rest on.
Prepare the Biscuits
- Mix flour, baking powder, and salt in a bowl. Cut in cold butter until it looks like crumbs. Stir in buttermilk until a soft dough forms on your board.
Cut the Biscuits
- Roll the dough to half-inch thickness and cut out circles. Place the biscuits on top of the chicken filling, leaving a little space between each round for rising.
Bake Until Golden
- Place the dish in a 375°F oven for 30 to 35 minutes. Bake until the chicken filling is bubbling and the biscuits are tall, golden brown, and flaky.
Notes
- Use a store-bought rotisserie chicken to save a lot of time on a busy weeknight.
- Make sure your biscuit butter is very cold to get the best flaky layers.
- Add a half cup of sautéed mushrooms for an extra earthy and savory flavor.
- Swap the biscuits for a store-bought puff pastry if you want a lighter, crispier crust.
- Brush the tops of the biscuits with a little melted butter before baking for extra shine.
- If the sauce is too thick, add a splash more chicken stock to reach your preference.