Chicken Pot Pie with Garlic Cheddar Biscuits

• Course Dinner
• Cuisine American, Winter

Prep time

Cook time

Servings

Ingredients

• For the Chicken:
• 4 Boneless Skinless Chicken Breasts
• 3 tbsp olive oil
• 1 tsp Salt
• 1 tsp Garlic Powder
• 1 tsp Rosemary
• For the Biscuits:
• 2 cups Gluten-Free All Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Garlic Powder
• 1/4 tsp Salt
• 6 tbsp cold unsalted butter, cut into cubes
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup Buttermilk
• For the Pot Pie Filling:
• 1 stick (8 tablespoons) unsalted butter
• 1 cup chopped Vidalia onion
• 3 cloves garlic, minced
• 3/4 cup Gluten-Free All Purpose Flour
• 5 cups chicken stock, heated
• 1/2 cup White Wine
• 2 cups sliced button mushrooms
• 1 tsp chopped fresh rosemary
• 1 tsp salt + more to taste
• 1/4 cup heavy cream
• 1 (10 ounce) bag frozen peas and carrots
• For the Garlic Butter:
• 4 tbsp unsalted butter, melted
• 1/2 tsp Garlic Powder
• 1/2 tsp dried parsley
• pinch of salt

Instructions

1. For the chicken: Preheat oven to 375 degrees F. Line a baking sheet with foil and place the chicken breasts on top of the foil. Brush the olive oil over all sides of the chicken and season evenly with salt, garlic powder, and rosemary. Roast for 30 to 35 minutes until the juices run clear. Let the chicken cool for about 10 minutes, then use a fork to shred the chicken. Set aside.
2. While the chicken is cooking, prepare the biscuit dough. In a large bowl, mix together the flour, baking powder, garlic powder, and salt. Using a fork or pastry cutter, work the butter into the flour mixture until pea-sized crumbles form. Mix in the shredded cheddar cheese and buttermilk and mix until well combined. Set aside.
3. To make the pot pie filling, in a large Dutch oven or pot, melt the butter over medium heat. Add in the onions and sauté until translucent, about 5 to 7 minutes. Add in the garlic and cook one additional minute. Sprinkle the flour over the onions and garlic and cook, stirring constantly, for about 1 minute.
4. Add in the hot chicken stock and white wine and simmer over medium-low heat, stirring constantly, until the mixture starts to thicken. Add in the sliced mushrooms, rosemary, and 1 teaspoon salt. Cook, stirring frequently for about 5 minutes. Stir in the heavy cream.
5. Stir in the shredded chicken and peas and carrots. Taste and season to taste with additional salt.
6. To assemble the pot pies, preheat oven to 375 degrees F. Place six (20 ounce) oven safe bowls or crock dishes on a baking sheet lined with foil. Evenly distribute the pot pie filling in each of the bowls. Crumble the biscuit topping evenly across each of the bowls.
7. Bake for 30 to 35 minutes until the filling is bubbly and the biscuits are golden and crispy.
8. While the pot pies are baking, make the garlic butter. In a glass bowl, melt the butter. Stir in the garlic powder, parsley and salt. As soon as the pot pies come out of the oven, brush the butter on top and serve immediately.