Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits

Filling: 

1/4 cup lard

1 med yellow onion, chopped

3 carrots, diced

2 celery, diced

1 Tbsp garlic, or to taste

1 tsp thyme

1/4 tsp salt

1/4 tsp pepper

1/3 cup flour

2 cups chicken broth

1 cup milk

2 cups cooked chicken, diced

1 cup frozen peas

Biscuits:

2 cups flour

1 Tbsp baking powder

1 tsp salt

5 Tbsp cold butter

3/4 cup milk

Directions:

Filling:

1. Preheat oven to 425 F.

2. In a large pan, melt lard over medium heat.  Add onions , carrots, and celery.  Cook, stirring occasionally until soft.

3. Stir in garlic, thyme, salt, pepper, and flour.  Cook, stirring occasionally, for  1 minute.

3. Stir in broth and milk.  Stir until the mixture begins to bubble and thickens slightly, about 4-5 minutes.

4. Turn off heat.  Stir in chicken and peas.

Biscuits:

1. Whisk together flour, baking powder, and salt in a large bowl.

2. Add butter and cut in.

3. Transfer dough to a floured cutting board.  Pat to 3/4 “ thick round with your hands.  Cut round biscuits with cutter or drinking glass.

4.  Place on top of chicken mixture.  Brush tops with a little milk.  Bake 350 F for 15-18 minutes.

a Fairhaven Learning Project