Nothing says comfort more than Biscuit-Topped Chicken Potpie. We love the fluffy deliciousness of the biscuit topping while still delivering a healthy meal the whole family will love.
1 tablespoon canola oil
1 1/2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 garlic clove, minced
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups unsalted chicken stock (such as Swanson)
2 cups shredded cooked chicken breast
1 cup frozen green peas, thawed
1 (3/4-ounce) package fresh poultry blend herbs
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking soda
1/4 cup cold butter, cubed
1/3 cup buttermilk
Preheat oven to 425°.
To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add garlic; sauté 30 seconds. Weigh or lightly spoon 1.1 ounces (1/4 cup) flour into a dry measuring cup; level with a knife. Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly. Stir in stock; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Stir in chicken and peas; simmer 5 minutes. Remove from heat. Remove rosemary from herb package; reserve for another use. Strip leaves from stems of remaining herbs; chop leaves to measure 2 tablespoons. Stir herbs into filling. Pour filling in a 2-quart baking dish or cast-iron skillet coated with cooking spray.
To prepare biscuits, weigh or lightly spoon 4.5 ounces (1 cup) flour into a dry measuring cup; level with a knife. Combine flour and baking soda. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal. Stir in buttermilk. Turn dough out onto a lightly floured surface; knead gently 5 to 6 times. Roll to a 9-inch circle. Cut with a 2-inch round biscuit cutter, rerolling scraps. Arrange biscuits over filling; coat with cooking spray. Bake at 425° for 35 minutes or until browned.