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7603-a

7603 French Onion Garlic seasoning - Chicken Pot Pie with Cheesy Herbed Biscuit Topping

7603 French Onion Garlic seasoning - Chicken Pot Pie with Cheesy Herbed Biscuit Topping

Chicken Pot Pie with Cheesy Herbed Biscuit Topping

Serves 8

3 Tbs. unsalted butter

2 large leeks, dark green parts discarded, white and light green parts cut into ½-in. pieces (about 4 cups)

3 medium carrots, peeled and cut into ½-in. pieces (about 1 ¼ cups)

2 small parsnips, peeled and cored, cut into ½ -in. pieces (about 1 cup)

1 small yellow onion, peeled and chopped (about 1 cup)

¼ cup dry sherry

3 Tbs. French Onion Garlic seasoning (7603)

¼ cup all-purpose flour

3½ cups low-sodium chicken stock, warm

1 store-bought rotisserie chicken, meat removed and shredded (about 4 cups)

Biscuits

 

2 cups all-purpose flour

2 Tbs. French Onion Garlic seasoning (7603)

2 tsp. baking powder

1 tsp. baking soda

½ tsp. ground black pepper

6 Tbs. cold unsalted butter, cut into 12 pieces

1 cup shredded cheddar

1 ¼ cups buttermilk, cold

 

  1. Melt butter over medium-high heat and add leeks, carrots, parsnips, and onion.  Cook 7-9 minutes, then add sherry, and cook 1-2 minutes more or until most of the sherry has cooked off.  Stir in French Onion Garlic seasoning and flour, and cook 1 minute.  Slowly stir in warm stock and bring mixture to a simmer.  Add chicken meat, and bring mixture back to a simmer, stirring constantly.  When mixture has thickened, remove pot from heat and set aside.  Season to taste with salt.  Grease a 9x13 pyrex dish and transfer chicken mixture from pot to the dish.


  2. To make biscuit topping:  heat oven to 400F.  Combine flour, French Onion Garlic seasoning, baking powder, baking soda, and black pepper in large mixing bowl and stir well to combine.  Add butter to bowl and use your hands to break up the butter pieces in the flour until they are about the size of peas.  Add the cheddar, and toss gently to combine.  Pour in the cold buttermilk, and use a spatula to gently fold the buttermilk into the flour mixture until just combined.  Use a spoon or an ice cream scoop that holds 3 Tbs., place dollops of dough over the surface of the chicken mixture.  Transfer dish to the oven and bake 30-40 minutes or until biscuits are golden brown and cooked through.  Serve warm.

 

Recipe Prep Time: 1 hour

Recipe Cook Time: 1 hour 30 minutes

Recipe Total Time: 2 hours 30 minutes

Recipe Yield: 8 servings

Recipe Level: Moderate

Recipe Credits: Fiona Kennedy

 

 

 

 

 

 

 

More Information
SKU 7603-a
Ingredients

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Tips Notes

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Prep Time 1 Hours
Cook Time 1.5 Hours
Total Time 2.5 Hours
Yield 8 servings
Level Medium
Credits Chef Fiona Kennedy
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