Chicken Pot Pie with Buttermilk Dill Biscuits | PCC Natural Markets

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Chicken Pot Pie with Buttermilk Dill Biscuits

Serves: 8

4.083335
Your rating: None (12 votes)
Your rating: None (12 votes)

Cozy and comforting, this chicken pot pie is baked in one dish.

Ingredients

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

Preheat oven to 425° F.

Melt 4 tablespoons butter in a Dutch oven over medium heat. Add onions and garlic; cook until onions are soft, about 7 minutes. Stir in 1/4 cup all-purpose flour to form a loose paste. Slowly whisk in broth and milk; season with salt and pepper. Bring to a boil. Reduce to a simmer and cook until slightly thickened, 5 to 7 minutes.

Fold in chicken, carrots, celeriac, peas and 1 tablespoon dill; reduce heat to low and simmer for 20 minutes, stirring occasionally.

Meanwhile, prepare biscuits by mixing together remaining 2 cups flour, baking soda, baking powder, sugar, a generous pinch of salt and remaining 2 tablespoons dill in a bowl.

Cut in remaining 4 tablespoons butter and neufschâtel with a pastry blender or fingertips, until mixture is crumbly. Stir in buttermilk and gently mix to form dough.

Roll dough out into a circle to fit the Dutch oven. Cut into triangles (as if you were slicing a pie) and place dough on top of the hot pot pie filling. Bake until biscuits are golden and filling is bubbly, 15 to 20 minutes.

Each serving: 390 cal, 18g fat (10g sat), 65mg chol, 1160mg sodium, 40g carb, 3g fiber, 9g sugars, 17g protein

Recipe by Jackie Freeman, PCC Chef

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