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One-Pan Chicken Pot Pie
with Homemade Biscuits and Thyme Gravy
We love making simple, tasty meals! This chicken-pot pie shouldn't disappoint. From the classic french flavours of a mirepoix to the one-bowl biscuits; this hearty meal is both familiar and satisfying!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Haut de cuisse de poulet
227 g
Petits pois
340 g
Mirepoix
2 pièce(s)
Concentré de bouillon de poulet
10 g
Thym
20 g
Ail
1.5 tasse(s)
Farine tout usage
(Contient Blé)
12 cs
Crème sure
(Contient Lait)
1 cs
Poudre à pâte
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient Lait)
1 cc
Sucre*
200
Sel et Poivre*
1
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 450°F (to bake the pie). Start prepping when the oven comes up to temperature! TIP: If you don't have an oven-proof pan, transfer the pot pie mixture to a 9x13-inch baking dish after Step 4!
Reserve 1/4 cup flour in a small bowl and set aside. (This will be used in step 4!) In a medium bowl, whisk together 1 cup flour, baking powder, 2 tbsp water, 1 tsp sugar and 1/2 tsp salt. Add the sour cream and stir together. Sprinkle the remaining flour on your counter. Using your hands, roll the dough on the counter in a circular motion until it forms into a ball.
Divide into 2 portions and press each portion into a 1/2-inch thick round disc. Wrap each with plastic. Place in the freezer to chill. Meanwhile, wash and dry all produce.* Strip 1 tbsp thyme leaves from the stems. Mince or grate the garlic. Cut the chicken into 1/2-inch cubes.
Heat a medium oven-proof pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 6-8 min. Season with salt and pepper. Transfer the chicken to a plate and set aside. Reduce heat to medium. Add 2 tbsp butter to the pan, then the mirepoix, garlic and thyme. Cook, stirring occasionally, until the mirepoix softens slightly, 3-4 min.
Return the chicken and juices to the pan. Sprinkle the reserved 1/4 cup flour over the chicken and veggies. Stir for 1 min. Stir in the broth concentrates, 2 cups water and peas. Cook until the sauce thickens slightly, 4-5 min. Season with salt and pepper. Remove pan from heat.
Remove the biscuit dough from the freezer. Cut each disc into quarters. (NOTE: You will have 8 pieces in total.) Top the chicken mixture with the biscuit dough. Bake in the centre of the oven until the biscuits are puffed up and golden brown, 10-12 min.
Divide the chicken pot pie between plates.