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Chicken Pot Pie with Biscuit Crumble Topping

Everyday Annie
  • minutes
  • Serves

INGREDIENTS

For the filling:

3 cups

low-sodium chicken broth

1 1/2

lbs. boneless, skinless chicken thighs and/or breasts

2 tbsp

vegetable oil, divided

1

onion, chopped

3

large carrots, peeled and sliced ¼-inch thick

2

ribs celery, chopped

Salt and pepper

10 oz

baby bella or button mushrooms, sliced

1 tsp

soy sauce

1 tsp

tomato paste

4 tbsp

unsalted butter

1/2 cup

all-purpose flour

1 cup

milk

2 tbsp

minced fresh parsley

2 tsp

minced fresh thyme

Squeeze of fresh lemon juice

3/4 cup

frozen peas

For the topping:

2 cups

all-purpose flour

2 tsp

baking powder

3/4 tsp

salt

1/2 tsp

pepper

1/4 tsp

cayenne pepper

6 tbsp

cold unsalted butter, cut into cubes

1/2 cup

grated Parmesan cheese

3/4 cup

plus 2 tbsp. heavy cream