Chicken Pot Pie Topped With Bacon Cheddar Biscuits #SundaySupper

Chicken Pot Pie Topped With Bacon Cheddar Biscuits #SundaySupper requires about 45 minutes from start to finish. This side dish has 248 calories, 12g of protein, and 17g of fat per serving. For 64 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. 2956 people found this recipe to be tasty and satisfying. Head to the store and pick up onion, fresh chives, heavy whipping cream, and a few other things to make it today. It is brought to you by Chocolate Moosey. With a spoonacular score of 55%, this dish is solid. If you like this recipe, you might also like recipes such as Chicken Pot Pie with Bacon-and-Cheddar Biscuits, Chicken and Bacon Pot Pie with Bacon Cheddar Biscuits, and Chicken Pot Pie Soup with Cheddar Biscuits.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Fill an extra large pot with water. Bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 20-30 minutes or until the chicken is completely cooked through. Remove from the water. Let the chicken cool. Once it's cool enough to handle, shred the meat off of the bones, discarding skin and bones. Set aside shredded chicken.Preheat oven to 425F degrees. Have a casserole dish ready.In a Dutch oven or deep pot, melt the butter. Add the onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Stir in the flour until flour is completely coated. Slowly whisk in the chicken stock. Bring to a boil.Once the stock is boiling, add the potatoes and peas. Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in the shredded chicken then stir in the cream. Season with salt and pepper as needed. Remove from the heat and pour into the casserole dish. Bake for 15 minutes.While the filling is baking, make the biscuits. In a large bowl, combine the butter pieces and flour. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, bacon, chives, and cream, stirring until everything is moistened. On a lightly floured surface, knead the dough lightly, about 3-4 times. Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut out roughly 12 biscuits (you may have to gather up the scraps and roll out again).When the filling is done baking, remove from the oven and top with the biscuits (if not all biscuits fit, you can put them on a separate cookie sheet). Bake another 25 minutes or until the biscuits are golden brown and chicken filling is bubbly.

 

Step by step:

1. Fill an extra large pot with water. Bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 20-30 minutes or until the chicken is completely cooked through.

2. Remove from the water.

3. Let the chicken cool. Once it's cool enough to handle, shred the meat off of the bones, discarding skin and bones. Set aside shredded chicken.Preheat oven to 425F degrees. Have a casserole dish ready.In a Dutch oven or deep pot, melt the butter.

4. Add the onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Stir in the flour until flour is completely coated. Slowly whisk in the chicken stock. Bring to a boil.Once the stock is boiling, add the potatoes and peas. Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in the shredded chicken then stir in the cream. Season with salt and pepper as needed.

5. Remove from the heat and pour into the casserole dish.

6. Bake for 15 minutes.While the filling is baking, make the biscuits. In a large bowl, combine the butter pieces and flour.

7. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles.

8. Add the cheese, bacon, chives, and cream, stirring until everything is moistened. On a lightly floured surface, knead the dough lightly, about 3-4 times.

9. Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut out roughly 12 biscuits (you may have to gather up the scraps and roll out again).When the filling is done baking, remove from the oven and top with the biscuits (if not all biscuits fit, you can put them on a separate cookie sheet).

10. Bake another 25 minutes or until the biscuits are golden brown and chicken filling is bubbly.

Nutrition Information:

covered percent of daily need