Family Meal: Buttermilk-Dill Biscuit Topped Chicken Pot Pie
with carrots, celery, and onion
$9.95 per serving
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
In the pantheon of classic comfort foods, chicken and biscuits reigns supreme. Tender pieces of chicken breast enrobed in a velvety sauce along with fresh veggies calls to mind chicken pot pie, another contender for the crown. But flaky dill biscuits (mixed lovingly by hand!) cooked on top make this a down-home, soul-soothing, stick-to-your-ribs meal that brings a smile to everyone around your table. Serve this up tonight and savor the satisfaction.
Peel and halve onion. Cut halves into ½” dice. Peel, trim, and cut carrots into ½" pieces at an angle. Trim ends off celery and cut at an angle into ½” slices. Mince dill (dill stems are tender and can also be minced). Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ½" dice and season with ½ tsp. salt and ¼ tsp. pepper.
Begin the Pot Pie Filling
Heat a large pot over medium-high heat. Add 2 Tbsp. olive oil, onion, carrots, celery, chicken, miso, chicken base, ½ cup biscuit mix (reserve remaining for biscuits), and 1 tsp. salt to hot pot and cook until vegetables are slightly softened and biscuit mix is fully incorporated, 2-3 minutes.
Finish the Pot Pie Filling
Add 3 ½ cups water to pot and bring to a boil. Reduce to simmer and cook until sightly thickened, 8-10 minutes. Pour pot pie filling into an oven-safe casserole dish. While filling simmers, start biscuits.
Make the Biscuit Dough
Measure out ¾ cup water. Place remaining biscuit mix, half the water, ¼ tsp. salt, half the dill, and Parmesan cheese in a medium mixing bowl. Mix together until a sticky, scoopable dough forms. If mix is too dry, add remaining water 1 Tbsp. at a time.
Bake the Pot Pie
Divide dough into nine equal scoops. Top pot pie filling in casserole dish with dough scoops. Bake until biscuits are golden brown, pot pie filling is bubbling, and chicken reaches a minimum internal temperature of 165 degrees, 15-18 minutes.
Plate the Dish
Top pot pie with remaining dill and serve family-style.