Who didn’t love eating chicken pot pies as a kid? Especially the double-crusted variety, which added an extra layer of doughy deliciousness at the very last bite. While this wholesome recipe is not chicken pot pie per se, it does have all of the basic components served in a deliciously deconstructed way.
Dark meat chicken is always our preferred choice, as it is moist and malleable, and also boasts a much higher nutritional value than its white counterpart. Incidentally, it also tends to be less expensive as white meat chicken breasts are still held in high regard as the staple to a high-protein low-fat diet.
Like many of our recipes, this one can be made dairy- and gluten-free with a few tweaks like substituting all-purpose flour for almond or chick pea (check ratios); butter can be replaced with ghee, and of course there are loads of creamy non-dairy milk and cheese alternatives.
This chicken and biscuit recipe should easily feed a party of four and would be lovely served with a side salad. If you are only a party of one or two, second day leftovers make for an easy heat-and-eat comfort meal.
In a nonstick frying pan over medium heat warm the olive oil and start cooking the diced onion and carrot.
Stir in the dried oregano, chili flakes and season with salt and pepper to taste.
Let the whole mixture cook for about 5 minute and stir in the chicken stock.
In a small bowl mix the cornstarch and water and make a slurry.
Stir in the slurry into the cooked mixture and stir in the shredded chicken.
Transfer the chicken creamy mix into a baking casserole pan and set aside.
In a bowl mix the flour, baking powder, salt and pepper to taste, grated cheese and parsley.
Rub the butter into the flour mixture and with the fork mix until you pour the milk.
Using an ice cream scoop, scoop out from the batter and add the biscuits on top of the chicken mixture into the casserole pan.
Bake the casserole in an already heated oven at 350 F or 180 C degrees for about 30 minutes.
Serve while still warm.
Ingredients
Directions
In a nonstick frying pan over medium heat warm the olive oil and start cooking the diced onion and carrot.
Stir in the dried oregano, chili flakes and season with salt and pepper to taste.
Let the whole mixture cook for about 5 minute and stir in the chicken stock.
In a small bowl mix the cornstarch and water and make a slurry.
Stir in the slurry into the cooked mixture and stir in the shredded chicken.
Transfer the chicken creamy mix into a baking casserole pan and set aside.
In a bowl mix the flour, baking powder, salt and pepper to taste, grated cheese and parsley.
Rub the butter into the flour mixture and with the fork mix until you pour the milk.
Using an ice cream scoop, scoop out from the batter and add the biscuits on top of the chicken mixture into the casserole pan.
Bake the casserole in an already heated oven at 350 F or 180 C degrees for about 30 minutes.
Serve while still warm.
