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Chicken Pot Pie with Herbed Drop Biscuits

 

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Chicken Pot Pie with Herbed Drop Biscuits
 

 

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Recipe

Chicken Pot Pie with Herbed Drop Biscuits

Times

  • Ready Time : 0 min

Servings

8

Ingredients

    For Biscuits:

    • 1 tablespoon canola oil
    • 1 pound boneless, skinless chicken thighs, cut in bite-size pieces
    • 2 teaspoons kosher salt, divided
    • 1 medium onion, coarsely chopped
    • 2 cups Manischewitz All Natural Chicken Broth
    • 2 stalks celery, sliced
    • 2 carrots, peeled and sliced into rounds
    • 2 large potatoes, peeled and cut in bite-size chunks
    • 1 sprig fresh thyme leaves or 1/2 teaspoon dried
    • 1 teaspoon Freshly ground black pepper
    • 1 box frozen peas, not thawed
    • 2 cups Flour
    • 1 tablespoon Baking powder
    • 1 teaspoon Kosher salt
    • 4 tablespoons chopped fresh chives
    • 1/4 cup pareve margarine (I use Earth Balance)
    • 1 large egg, beaten
    • 1/2 cup soy milk

    Directions

    1. Preheat oven to 400 F. Grease a 3-quart casserole dish. Over medium-high heat, heat oil in a sauté pan large enough to hold all ingredients. Season chicken with1 teaspoon salt. Brown chicken in oil about 3 to 4 minutes on each side; transfer to a platter.
    2. Add onions to the pan and cook for 5 minutes. Add chicken broth, bring to boil. Stir in celery, carrots, potatoes, thyme, remaining 1 teaspoon salt, and pepper. Cover and continue to cook for 10 minutes.Add chicken and peas; mix well. Cover and cook for 5 minutes more.
    3. While the chicken and vegetables are cooking, make the biscuits: In a large bowl, whisk together flour, baking powder, salt, and chives. Using your fingertips, rub margarine into dry ingredients until mixture looks like crumbs. Do it quickly so the fats don’t melt. Add egg and soy milk and stir vigorously with a wooden spoon until mixture comes together.
    4. Transfer the chicken vegetable mixture to the prepared casserole dish. Drop the biscuit dough in 8 large spoonfuls on top of chicken mixture. Bake for 20 minutes or until biscuits are golden brown.

    Video

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    About Jamie Geller

    avatar

    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

     

    comments

     

    15 Responses to Chicken Pot Pie with Herbed Drop Biscuits

    1. avatar says: Goldie

      Yummy! Thanks Jamie for this wonderful, filling dinner. I believe this was the first time I ever had chicken pot pie and I enjoyed this recipe. I didn’t have any boneless skinless kitchen so I acted very brave and cut the chicken off the bone and removed the skin. I used 1 c. whole wheat flour and 1 c white flour and my family stilled liked them!I also didn’t have any fresh chives so for the biscuits I used dried chives. I think they did end up getting a little more dry because of the whole wheat flour and re hydrating the chives so I added some soymilk.I have a question though. It did come out a little watery. I did add a little bit more water to the vegies and chicken because I put in some extra chicken and potatoes. Was I supposed to drain the chicken after it was cooked and drain any extra liquid from the vegetable and chicken mixture?

    2. lol Goldie – did you even make the same recipe :-) ? The actual recipe only calls for 2 cups of broth so with that ratio of broth to veggies and chicken it should have been moist and savory with a small amount of broth but not too soupy – perhaps yours turned out that way bc of the additional liquid? You were definitely not supposed to drain the chicken. But either way I am so happy you actually enjoyed it! :-)

    3. avatar says: Ariella

      How much chicken??

    4. ahhhh!!! 1 pound boneless, skinless chicken thighs, cut in
      bite-size pieces – will fix the recipe now.

    5. avatar says: imergoot

      This has got to be one of the top comfort foods. As soon as the weather cools off here In So. Cal. I must try this for a Friday night dinner.

    6. oooh, I wonder if this would be a good way to use leftover chicken soup chicken!

    7. Jamie, this looks wonderful! I’m going to try it tonight with some leftover chicken. If I want to double the biscuit part of the recipe, would I use 2 eggs? or just increase the liquid?

    8. Great recipe! It’s my DH’s new current fav for dinner.

      Mods: add 2 cloves garlic, minced. add a tbsp or two of flour to make the gravy thicker, almond milk instead of soy.

    9. avatar says: Rebecca

      we loved this! used leftover rotisserie chicken in it. we found it had a it too much biscuit for the amount of filling – next time we’ll half the amount of biscuit.

    10. Which brand of soy milk does Jaime use?

      • hey there Rosalyn – I love Zen Soy I think it’s the creamiest – after which I am not overly partial to any one brand and have used 8th continent, Eden Soy, West Soy, Alpro etc…

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