Chicken Pot Pie with Herbed Goat Cheese Biscuits….#ImprovChallenge
That Skinny Chick Can Bake
That Skinny Chick Can Bake
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Ingredients

  • Chicken Pot Pie recipe adapted from Pam Anderson
  • 4 boneless skinless chicken breasts, poached and chopped
  • 2 cups chicken broth
  • 1-2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 carrots, peeled and sliced
  • 2 stalks of celery, sliced or chopped
  • 1/2 red bell pepper, diced
  • 8 ounces button mushrooms, halved
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons butter
  • 1/2 cup flour (I use Wondra for a smoother sauce)
  • 1 1/2 cups milk
  • 1 teaspoon fresh thyme leaves
  • 3 tablespoons dry sherry
  • 1 cup frozen peas, thawed
  •  
  • Biscuit recipe adapted from Art Smith
  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoon salt
  • 4 tablespoons cold butter, cut into small pieces
  • 4 tablespoons (2 ounces) good quality goat herb and garlic goat cheese, cut into small piece
  • 1 cup buttermilk
  • About 1 tablespoon melted butter to brush on biscuits

Instructions

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