Pioneer Woman Chicken Pot Pie With Biscuits is classic comfort food. The comforting gravy makes this pot pie a perfect dinner for cold winter days. A rich, thick gravy blanket will make your family smile warmly as you share a hearty dinner after a hard day's work.
Position the oven rack in the top third of the oven. Then preheat the oven to 425 degrees.
Melt butter over medium heat in a 12-by-2 1/4-inch cast iron skillet. Cook onions for about 8 to 10 minutes until they are slightly golden brown.
Add the flour and continue sauteing for one more minute. Pour in half and half and chicken broth slowly while whisking. Add salt, pepper, thyme, and rosemary to taste.
Stirring constantly, cook until it just simmers, then lower heat so that it slightly thickens.
Add the vegetables and chicken and cook for another 30 seconds. Take it off the heat and set it aside.
In a large mixing bowl, combine flour, baking soda, baking powder, and salt. Create a well in the center of the mixture, and set it aside.
In a microwave-safe dish, melt butter until two-thirds of it has melted. Remove butter from the microwave and whisk it in to melt completely.
Add buttermilk to butter and whisk until clumpy. Combine buttermilk mixture and flour using a rubber spatula.
Scoop out dough with a 1/4 cup capacity ice cream scoop and place on the prepared pot pie filling in the skillet. Repeat this process until all of the dough has been used, resulting in 8 biscuits.
Bake biscuits in the oven for 17 minutes until they are completely cooked through, depending on how golden brown you would like them to be.
Garnish your Pioneer Woman Chicken Pot Pie With Biscuits with chopped parsley before serving. Enjoy!
Nutrition
Calories: 288.3kcal
Keyword Pioneer Woman Chicken Pot Pie With Biscuits