This dish is packed with veggies - leeks, mushrooms, onions, carrots, celery, peas topped with flaky biscuits. I have listed this recipe in such a way that while things are cooking, you can stir occasionally and chop the remaining vegetables while things are simmering/cooking. I, personally, find it helpful to have recipes listed in such a way that the ingredients and instructions are intertwined rather than having a large list of ingredients at the top followed by instructions at the bottom. I hope you'll agree it's a helpful way to have a recipe, even if you have to skim through it all to find all the ingredients needed. Ingredients are always in bold to help with this. In this recipe, the addition of leeks adds wonderful flavor to the chicken vegetable pot pie taste. The biscuits that cook right on top are wonderful! Light, soft, delicious. A perfect accompaniment to this dish. Enjoy!!!
Chicken Vegetable Pie & Biscuits
Preheat oven to 400 F.
Stir vegetables occasionally, so you can chop veggies & cook at the same time!
Add & cook for 5 minutes:
Add & cook 2-3 minutes:
1 leek, sliced and rinsed
Add & cook 5 minutes:
Mix together first and then mix into bubbling vegetables to thicken:
1/3 cup milk
2 Tbsp cornstarch
Stir in and let simmer over low to medium-low heat for 5-10 minutes:
While chicken and vegetables are simmering, prepare the biscuits for the top:
Make buttermilk in a measuring cup. In a measuring cup place:
1 Tbsp lemon juice
Fill so you have a total of:
1/2 cup milk
Mix in a large bowl:
1/2 cup brown rice flour
1/2 cup tapioca starch
1/4 cup corn flour (or corn starch, if you don't have corn flour)
1/4 cup potato starch
1/4 tsp xanthan gum
2 tsp baking powder
2 tsp sugar
1/2 tsp salt
1/4 tsp baking soda
Dice in with a pastry cutter:
5 Tbsp butter
Add & mix in just until a dough is formed:
1/2 cup buttermilk, from above
Put vegetables/chicken in large dish (9x13 size). Cover with small scoops of biscuit dough pressed into little flat circles using your hands. Bake at 400 F for 15-17 minutes until golden brown. Serve and enjoy!
A delicious biscuit topping a pile of tasty vegetables & chicken. Yum!
Chicken Vegetable Pie & Biscuits
Preheat oven to 400 F.
Melt in large, heavy pan:
½ cup butter
Stir vegetables occasionally, so you can chop veggies & cook at the same time!
Add & cook for 5 minutes:
1 onion, coarsely chopped
3 carrots, sliced thinly
Add & cook 2-3 minutes:
1 leek, sliced and rinsed
Add & cook 5 minutes:
3 celery stalks, diced
1 cup sliced mushrooms
Add & cook until bubbling, lower heat to medium-low and let simmer 5 minutes:
2 1/2 cups hot chicken broth/stock
Season w/ salt & pepper
Mix together first and then mix into bubbling vegetables to thicken:
1/3 cup milk
2 Tbsp cornstarch
Stir in and let simmer over low to medium-low heat for 5-10 minutes:
1 cup cooked chicken, chopped
½ cup frozen peas
While chicken and vegetables are simmering, prepare the biscuits for the top:
Make buttermilk in a measuring cup. In a measuring cup place:
1 Tbsp lemon juice
Fill so you have a total of:
1/2 cup milk
Mix in a large bowl:
1/2 cup brown rice flour
1/2 cup tapioca starch
1/4 cup corn flour (or corn starch, if you don't have corn flour)
1/4 cup potato starch
1/4 tsp xanthan gum
2 tsp baking powder
2 tsp sugar
1/2 tsp salt
1/4 tsp baking soda
Dice in with a pastry cutter:
5 Tbsp butter
Add & mix in just until a dough is formed:
1/2 cup buttermilk, from above
Put vegetables/chicken in large dish (9x13 size). Cover with small scoops of biscuit dough pressed into little flat circles using your hands. Bake at 400 F for 15-17 minutes until golden brown. Serve and enjoy!
Chicken Pot Pie & Biscuits, ready to cook!
This dish is absolutely beautiful coming out of the oven with those golden biscuits.
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