Chicken pot pie is classic comfort food! This version has plenty of vegetables, tender meat, and a creamy, savoury sauce thanks to Dijon mustard and fresh herbs. The pillowy and cheesy buttermilk biscuits are the perfect topping to this satisfying dish.
Heat the chicken stock in a medium saucepan over medium heat.
In a Dutch oven, melt the butter over medium-high heat. Add the onions, carrots, potatoes, celery and cook until the onions are translucent and vegetables softened, about 5 minutes. Add
the garlic and cook for another few minutes. Turn the heat to medium-low, stir in the flour and cook for 2 minutes, stirring constantly. Gradually add the hot chicken broth and stir for a few
minutes until the sauce thickens. Stir in the cream and sherry. Add the cooked chicken, peas, mustard, and herbs. Continue cooking for a few minutes. Season to taste with salt and pepper. Pour the filling into a 12-inch baking dish at least 3 inches deep.
Preheat the oven to 400ºF.
Prepare the biscuit topping: Combine the flour, baking powder, salt, and baking soda in a large bowl. Use a box grater to grate in the cold butter. Toss with your hands until incorporated. Stir in the cheese. Pour in the buttermilk. Stir just until all of the ingredients are combined.
Spoon 9 biscuits over the hot vegetable mixture. Brush the tops with melted butter. The pot pie may run over, so place a foil-lined baking sheet on the bottom rack of your oven. Bake the pot pie, uncovered, on the middle rack, until the sauce is bubbling, the potatoes are tender, and
the biscuits are browned, about 35-40 minutes. If you insert a toothpick into the centre of a
biscuit, it will come out clean if it’s fully cooked. Remove from the oven and let it stand 5 minutes
before serving. Sprinkle with chopped parsley or thyme leaves.
Serving Size 2 cups
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.