Biscuit Pot Pie

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  Ingredients
2 chicken breasts
1 C biscuit mix
4 oz mushrooms, chopped
3 carrot, chopped
3 celery, chopped
½ lb red potato, medium diced
a few sage leaves, thinly sliced
3 Tbsp flour
  olive oil

Directions

  1. Boil chicken in water, then remove from heat. Cover and set aside for 10-15 mins. Shred.
  2. Preheat oven to 450.
  3. Heat 2 tsp olive oil.
    1. Cook mushrooms 3-5 mins.
    2. Add carrot, celery, and potato. Cook 3-5 mins.
    3. Add flour and 2 Tbsp olive oil, with salt and pepper. Cook 1 min.
    4. Add 1¾ C water. Cook 3-5 min.
    5. Add shredded chicken. Cook 1-2 min.
    6. Transfer to baking dish.
  4. Combine biscuit mix, sage, and ⅓ C water.
  5. Drop scoops of biscuit onto the top filling.
  6. Bake 12-14 min at 450.

Appendix

  • Original source had sage in the mixture as well, but it didn’t seem to add much.
  • Original source also added creme fraiche and chicken demi-glace. They may improve the flavor, but are too hard to aquire to find out.