This chicken pie with a modern twist is a great take on an old classic.
This creamy and delicious cheddar biscuit-topped chicken pot pie is a great modern update on an age-old recipe. Pie pastry is something that many of us struggle with and pot pies have become an easy alternative that takes the hassle out baking a pastry casing.
This dish uses all the traditional flavours of a classic harvest pot pie like a creamy sauce, fresh vegetables and tender chicken. But it further highlights these flavours by using a flavoursome cheddar biscuit top instead of a plain pastry lid.
This is a great dish to serve with mashed potato and is very easy to prepare. You can prepare the filling in just one pan!
2 tbsp olive oil
1 small onion, diced
1 heaped cup butternut squash
2 cups white button mushrooms, sliced
1 clove garlic, minced
6 fresh sage leaves, chopped
1/2 tbsp fresh thyme leaves
5 tbsp butter
1/3 cup flour
1 3/4 cups chicken stock
1/2 cup milk
1 cup frozen peas
500g chopped cooked chicken
Salt and pepper
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2 cups all-purpose flour
6 tbsp unsalted cold butter, cut into small pieces
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tbsp sugar
1 1/4 buttermilk
1 cup cheddar cheese
Preheat the oven to 400 degrees.
Add olive oil to frying pan and cook onion on medium-high heat until clear.
Add butternut squash and mushrooms to the pan and turn heat to medium.
Cook squash and mushrooms for 8-10 minutes and then stir in garlic, sage and thyme.
Add the butter and stir in the flour.
When the butter is melted add the salt and pepper and slowly stir in the stock.
When the mixture is thick, stir in the peas and chicken and then transfer to a casserole dish or oven crockpot.
Make the biscuits garnish by stirring flour, baking powder, baking soda, salt and sugar in a medium bowl.
Slowly add in the butter and use a fork to create a crumbly texture.
Stir in the buttermilk and fold in the cheese.
Add this mixture to the top pot your pot pie and bake for 20min until golden on top.