Chicken Pot Pie with Buttermilk Dill Biscuits

Chicken Pot Pie with Buttermilk Dill Biscuits

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

Ingredients

  • 8 tablespoons butter, divided
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 1/4 cups all-purpose flour, divided
  • 2 cups chicken broth
  • 2 cups milk
  • Salt and pepper, to taste
  • 2 chicken breasts, cooked and shredded
  • 1 cup chopped carrots
  • 1 cup chopped celeriac
  • 1 cup frozen peas, thawed
  • 3 tablespoons chopped fresh dill, divided
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon sugar
  • 4 ounces cold Neufchâtel (low-fat cream cheese)
  • 1 cup buttermilk

Directions

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 Neufchâtel 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.