Creamy chicken with cheddar biscuits

47

PREP TIME

25 min

TOTAL TIME

1 h 10 min

Makes

6 Servings

Creamy chicken with cheddar biscuits

Angus Fergusson

A variation of the classic chicken pot-pie, this dish uses cheddar biscuits for the crust.


Ingredients

  • 1 1/2 cups milk
  • 2 tbsp chopped fresh thyme
  • 1 tsp salt
  • 4 skinless, boneless chicken breasts , cut into bite-sized pieces, about 1 kg
  • 1 tbsp vegetable oil
  • 1 small sweet potato , peeled and cut into small cubes
  • 1 celery stalk , thinly sliced
  • 1/2 red bell pepper , chopped
  • 1/2 onion , chopped
  • 3 tbsp butter
  • 1/4 cup all-purpose flour
  • 1/2 cup frozen peas

FOR CRUST

  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp granulated sugar
  • 3/4 tsp salt
  • 3 tbsp cold unsalted butter , cubed
  • 3/4 cup grated old cheddar
  • 1 egg
  • 1/4 cup milk

Instructions

  • PREHEAT oven to 375F. Heat 1 1/2 cups milk with thyme and 1 tsp salt in a large frying pan over medium-high. When simmering, add chicken. Cook, stirring often, until firm, about 6 min. Transfer chicken to a platter. Pour liquid out of pan and set aside.
  • RETURN pan to burner. Add oil, then sweet potato, celery, pepper and onion. Stir often until vegetables begin to soften, 2 to 3 min. Transfer vegetables to same platter as chicken.
  • Add butter to same pan. Gradually whisk in 1/4 cup flour and cook 1 min. Gradually whisk in poaching liquid. Whisk until sauce is smooth and thickened, 2 to 3 min. Stir in peas, chicken and vegetable mixture. Season with pepper. Stir to combine. Transfer filling into an 8-in.-square baking dish and place on a rimmed baking sheet. Set aside.
  • STIR 1 1/4 cups flour with baking powder, sugar and 3/4 tsp salt in a large bowl. Using the back of a fork, mash in butter until crumbly. Stir in cheese. Whisk egg with 1/4 cup milk in a medium bowl. Pour egg mixture into flour and stir until just moistened. Turn out dough onto a floured counter and gently knead until it comes together. Shape into a log about 9 in. long and 2 1/2 in. wide. Slice into 9 rounds. Lay on top of the chicken mixture. Brush tops of dough with more milk.
  • BAKE in centre of oven until biscuit tops are dark golden and filling is bubbly, about 25 min. Let stand 10 min before serving.

Nutrition (per serving)

  • Calories
  • 572,
  • Protein
  • 50 g,
  • Carbohydrates
  • 38 g,
  • Fat
  • 24 g,
  • Fibre
  • 3 g,