Skip to main content

What's Up Magazine

Biscuit Crumbled Chicken Pot Pie

Apr 30, 2013 08:12PM ● By Anonymous


2 chicken breasts
3 cups chicken broth
1 onion, finely chopped
3 carrots, peeled and chopped
3 celery ribs, chopped
1 tsp. soy sauce
1 tsp. tomato paste
4 Tbsp. butter
1/2 cup flour
1 cup half and half

For topping:
2 cups flour
2 tsp. baking powder
3/4 tsp. salt
6 tbsp. butter, cubed and chilled
3/4 cup half and half


Begin with the filling. Bring chicken and broth to a boil in a large pot. Cook for 10 to 12 minutes until cooked through. Remove from the heat and use tongs to remove the chicken to a large bowl. Pour broth through a strainer and reserve. Preheat the oven to 450 degrees. Prepare your topping by combining all dry ingredients in a bowl. Using a pastry cutter or two forks, cut in the butter until the mixture resembles coarse meal. Stir in cream until just combined. Crumble the tough in chunks onto a parchment-lined baking sheet. Bake 10 to 13 minutes. Heat 1 tablespoon of oil in a pan over medium heat. Add onion, carrots and celery and cook until tender, 7 minutes. While the veggies cook, shred the chicken. Remove veggies from heat and add them to the bowl with the chicken then set aside. Melt butter in the pan over medium heat. Once melted, add flour and stir. Gradually whisk in reserved broth and milk, whisking to avoid clumps. Add in soy sauce and tomato paste and stir well. Remove from heat. Add chicken mixture and stir to combine. Pour chicken into a baking dish. Sprinkle crumbs on top evenly. Place in the oven for 12 to 15 minutes until topping is golden brown. Serves 6 to 8.