CHICKEN POT PIE WITH BUTTERMILK BISCUITS RECIPES

Steps:

• Preheat oven to 350 degrees.
• Spray a 2 quart casserole dish with cooking spray.
• In medium saucepan combine chicken breasts and water.
• Bring to a gentle boil and simmer til done. (about 15 minutes)
• Remove chicken from pan. Saving broth for later.
• Shred chicken when cool enough to handle, set aside.
• Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
• Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
• Cook for 1 min stirring constantly.
• Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
• Remove from heat and stir in poultry seasoning.
• In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
• Spoon into prepared casserole dish and set aside.
• In small bowl combine 1 cup flour, baking powder and salt.
• Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
• Stir in buttermilk until just mixed.
• Spoon the biscuit dough in lumps over the chicken mixture.
• Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.

Steps:

• Prepare the butter by quartering it lengthwise and then cutting crosswise into 1/2 inch pieces.
• Place butter in a bowl and put it in the freezer while you prepare the dry ingredients.
• Measure out the dry ingredients and pulse in a food processor fitted with a metal blade until well combined.
• Add butter and pulse just slightly until mixture resembles very coarse cornmeal with a few larger lumps.
• Transfer mixture to a medium bowl and add the buttermilk. Stir with a form until the dough gathers into moist clumps, adding up to 2 Tbs extra buttermilk (1 Tbs at a time) if the dough is still dry.
• Transfer onto a floured work surface and form into a rough ball. Roll out the dough until it is 1/2 inch thick.
• Using a 2 1/2 inch pastry cutter, stamp out 8 rounds of dough.
• At this point, I got the best results when I refrigerated the dough rounds on a cookie sheet covered with plastic wrap while I prepared the pot pie recipe.
• When the pot pie filling is ready, arrange the dough rounds over the warm filling and proceed with the recipe for the pot pie.
• Adjust oven rack to lower-middle position and heat the oven to 400 degrees F.
• Add the chicken broth and the chicken to the insert of an Instant Pot. Secure the lid, make sure the valve release is set to pressurize, and cook using the manual setting on high pressure for 30 minutes.
• While the chicken cooks, heat the oil over medium-high heat in a large cast iron pan. Saute the onion, celery, and carrot until tender, about 4 minutes.
• Add garlic and saute an additional minute. Season with salt and pepper. Transfer the vegetables to a large bowl.
• After the chicken is done cooking, use the quick release to let the pressure out. Do not open the Instant Pot until all of the pressure has released.
• Then, open the Instant Pot and remove the chicken. Transfer chicken to a bowl and reserve the leftover broth.
• Shred the chicken into bite size pieces and set aside in a bowl with the sautéed vegetables.
• Again using the same pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
• Whisk in reserved chicken broth, milk, and the thyme. Bring to a simmer to thicken sauce, about 1 minute.
• Stir the chicken and veggies into the sauce. Season to taste with salt and pepper. Stir in peas and parsley and pour into a baking dish.
• Top with biscuits. Bake at 400 degrees for 30-35 minutes.