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Provide chicken breasts, split with bone and skin on.
You need carrots, 1-inch dice.
Provide red potatoes, 1-inch dice.
Use olive oil.
You need to prepare sea salt.
You need to prepare pepper.
Provide butter.
You need flour.
Prepare chicken stock.
You need to prepare half and half.
Use frozen peas.
You need For biscuits.
Use flour.
Prepare baking powder.
Use salt.
Provide chives.
You need butter.
You need egg, beaten.
Use milk.

So, I started out using refrigerated pie dough, all. If the last chicken pot pie you ate came from a little green box in the freezer section, you've been missing out on arguably the most classic — and most indulgent — of chicken dinners. Chicken pot pie is just so good. Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a homemade biscuit topping.

Step 1 : Roast the Chicken & Vegetables Preheat the oven to 425°F. Start by placing the chicken breasts on a baking sheet, drizzle with olive oil, then salt & pepper. On another sheet pan, place the carrots and potatoes and also drizzle with olive oil, salt and pepper, then toss to coat. Roast them in the oven for 20-25 minutes. The cooking time may vary depending on thickness of the chicken breast..
Step 2 : Make the Cream Sauce In a saucepan, melt butter on medium-low heat stir in flour, whisking until smooth. Let the flour and butter cook for about 1 minute. Whisk in chicken stock and continue to whisk over low heat until smooth. Add in the half-and-half. Whisk until smooth. Cook over medium-low heat for 5-10 minutes until thick and bubbly - whisk constantly, or at lease every minute to keep it from burning on the bottom. When it is thick, turn off the heat..
Step 3 : Combine When the vegetables and chicken have finished roasting, let them cool for 3-5 minutes. Remove the skin and bones from the chicken and chop it up into 1-inch cubes. Add the chicken, carrots and potatoes into the cream sauce. Add the peas. Pour the mixture into a pie plate or other oven proof dish..
Step 4 : Make Biscuits In a mixer, combine flour, baking powder, chives and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together egg and milk with a fork. Turn the mixer on low and slowly add the milk and egg mixture. Turn off the mixer once added..
Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then roll it out into a disk - about 1/2 inch thick..
Cut the disk into 6 biscuits, using a biscuit cutter or glass. Place the biscuits on top of the chicken stew. Bake at 400°F for 15-17 minutes..

It's rich with lots of layers of flavor, but. Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. With a flaky, buttery crust, it's comfort food at its finest. And whiles it's a dish that you can easily source. How to make chicken pot pie.

Take these Chicken Pot Pie & Biscuits recipe suggestions and utilize them as well as perhaps even experiment while you go to it. The kitchen is a wonderful area to attempt brand-new things with the best aid.

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