Chicken Pot Pie with Biscuits

Directions

Preheat the oven to 350 degrees.

In a large, deep sauté pan add the oil, butter and melt completely on medium-high heat.

Add in the carrots, celery, and onion.

Sauté until glossy and aromatic.

Season with salt.

Add the flour to the vegetables and continue to cook and stir for 2 minutes.

Add the chicken stock and bay leaf to the pan.

Bring the liquid to a boil and then turn the heat down to a simmer.

Add in the chicken and simmer for 30 minutes.

Add filling to a 9×11 baking dish, leave a ¼ inch of space for the biscuits.

Place circular biscuits with egg wash on top of the filling.

Bake the pie at 400 until golden brown, about 25 minutes.

Let cool.

Biscuit Directions

Add the flour, salt, baking powder, salt, and sugar to a mixing bowl.

Mix everything.

Cut the butter into small cubes.

Add the butter to the bowl.

Use your fingers to cut the butter into the flour (when it’s done correctly it will have a similar consistency to wet sand).

Next add the milk to the bowl and mix everything together.

Form the dough into a ball.

Add the dough to a floured surface and roll the dough to a 2/3rds thickness.

Cut the dough with a round cookie cutter or cut it into triangular shapes. You will need to form the scrapes of dough back into a ball after, roll it out again and cut it again. Repeat if necessary until you use all the dough.

Mix the egg together and use a pastry brush to coat the tops of the biscuits.

See Filling to complete the recipe.