When my gluten-free husband is out of town, I’m always bummed because he is quite helpful around the house and I like his company. But, I like using his absence to try out recipes that we don’t usually eat as a family with lots of wheat flour. This recipe could be tweaked for a GF version, but it was so very nice to just have to make one version and to have it all turn out so perfect. My family loved this. My kids thought it was the best thing they ate since Indian spiced lentils, OK it was lots better than the lentils, and I had to serve myself a twice or thrice.
I one and one-halved the recipe so we would have plenty of leftovers and so that I could try making these in individual portions. The littles went crazy over their personal serving cups. It’s a bit more dishes in the end, but worth it if you are looking for smiles on your children’s faces.
I’m a sucker for these chicken-pot-pie kinds of dishes and this is a new favorite since the biscuit making is easier than pie dough making. We’re going to be making lots more of this in the future. And, I’ll try a GF version for the hubby too.
For the biscuits:
2 cups flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into pieces
3/4 cup buttermilk
For the creamy chicken mixture:
6 tablespoons butter
2 cloves garlic, diced
1/2 medium onion
1 cup chopped carrots
4 tablespoons flour
2 1/2 cups chicken broth
2 1/2 cups milk
3 cups shredded cooked chicken (I used 3 chicken breasts, rotisserie would work great too)
3/4 cup frozen peas
3/4 cup frozen corn
salt and pepper to taste
To make the biscuits: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter using a pastry blender until the butter is the size of small peas. Form a well in the middle of the dough and stir in the buttermilk. If the dough is overly dry and not coming together, add buttermilk 1 tablespoon at a time until it all comes together. Knead the dough 5 times, then place it on a lightly floured surface. Press the dough into a round until it is 1/2 inch thick. Cut dough into 9-12 rounds using a biscuit cutter or if, like me, don’t own one, use a cooke cutter or other round shape. Cover the dough with plastic wrap while you make the sauce.
To make the sauce: Place the butter in a medium-size pot and heat over medium until the butter is melted. Add the onion and carrots and stir until the onion is softened, about 3-5 minutes. Add the garlic and stir until it is fragrant, about 30 seconds. Add the flour and stir until the flour begins to brown, about two minutes. While stirring, add the chicken broth and the milk. Continue to stir until the sauce thickens. Add the shredded chicken, peas and corn. When the mixture is heated through, remove from heat and salt and pepper to taste.
Pour the sauce into a 9X13 pan. Place the biscuits evenly over the pan. Cook for 30-40 minutes, or until the biscuits and cooked through and lightly browned on top.
If you want to make in individual ramekins, place enough of the chicken mixture until the ramekin is about 1/2 full. Place the biscuit on top and cook for about 20 minutes until the biscuit is golden-brown and cooked through.
This recipe is inspired by The Baker Upstairs.
- For the biscuits:
- 2 cups flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter, cut into pieces
- ¾ cup buttermilk
- For the creamy chicken mixture:
- 6 tablespoons butter
- 2 cloves garlic, diced
- ½ medium onion
- 1 cup chopped carrots
- 3 tablespoons flour
- 2½ cups chicken broth
- 2½ cups milk
- 3 cups shredded cooked chicken (I used 3 chicken breasts, rotisserie would work great too)
- ¾ cup frozen peas
- ¾ cup frozen corn
- salt and pepper to taste
- To make the biscuits: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter using a pastry blender until the butter is the size of small peas. Form a well in the middle of the dough and stir in the buttermilk. If the dough is overly dry and not coming together, add buttermilk 1 tablespoon at a time until it all comes together. Knead the dough 5 times, then place it on a lightly floured surface. Press the dough into a round until it is ½ inch thick. Cut dough into 9-12 rounds using a biscuit cutter or if, like me, don't own one, use a cooke cutter or other round shape. Cover the dough with plastic wrap while you make the sauce.
- To make the sauce: Place the butter in a medium-size pot and heat over medium until the butter is melted. Add the onion and carrots and stir until the onion is softened, about 3-5 minutes. Add the garlic and stir until it is fragrant, about 30 seconds. Add the flour and stir until the flour begins to brown, about two minutes. While stirring, add the chicken broth and the milk. Continue to stir until the sauce thickens. Add the shredded chicken, peas and corn. When the mixture is heated through, remove from heat and salt and pepper to taste.
- Pour the sauce into a 9X13 pan. Place the biscuits evenly over the pan. Cook for 30-40 minutes, or until the biscuits and cooked through and lightly browned on top. If you want to make in individual ramekins, place enough of the chicken mixture until the ramekin is about ½ full. Place the biscuit on top and cook for about 20 minutes until the biscuit is golden-brown and cooked through.
