Rachael Ray Chicken Pot Pie With Old Bay Biscuits
Introduction
Are you looking for a delicious and comforting dish to make for dinner tonight? Look no further than Rachael Ray's Chicken Pot Pie with Old Bay Biscuits! This recipe combines classic chicken pot pie filling with a savory and buttery biscuit topping that is sure to please everyone at the dinner table.Ingredients
To make this dish, you will need:- 4 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked chicken, chopped
- 1 cup frozen peas
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 4 tablespoons butter, melted
- 1/2 cup milk
Instructions
1. Preheat your oven to 375 degrees F.
2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, garlic, carrots, and celery and cook until the vegetables are softened, about 5 minutes.
3. Stir in the flour and cook for 1-2 minutes until the mixture is lightly browned.
4. Slowly whisk in the chicken stock and milk, stirring constantly to prevent lumps from forming. Add the thyme, salt, and black pepper and bring the mixture to a simmer.
5. Add the cooked chicken and frozen peas to the skillet and stir to combine. Simmer for 5-10 minutes until the mixture has thickened slightly.
6. In a separate bowl, whisk together the flour, baking powder, Old Bay seasoning, and salt. Stir in the melted butter and milk until a sticky dough forms.
7. Drop spoonfuls of the biscuit dough onto the top of the chicken mixture in the skillet, leaving some space between each biscuit for them to rise.
8. Bake the skillet in the preheated oven for 25-30 minutes until the biscuits are golden brown and the filling is bubbly.
