[an error occurred while processing this directive] Chicken Pot Pie with Herbed Biscuits & Brussel Sprouts - Steven and Chris
Chicken Pot Pie with Herbed Biscuits & Brussel Sprouts

Chicken Pot Pie with Herbed Biscuits & Brussel Sprouts

Chicken Pot Pie with Herbed Biscuits
Serves 6-8

This is an easy twist on a classic chicken pot pie, and still every bit as satisfying. The tender, herby biscuits make a perfect crust on this luxurious pie.



2 boneless, skinless chicken breasts, halved
4 boneless, skinless chicken thighs
extra virgin olive oil
kosher salt and freshly ground pepper
2 cups chicken stock
1 cup dry white wine
2 large carrots, diced
2 stalks celery, diced
2 large Yukon gold potatoes, peeled and diced
1 bay leaf
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/3 cup heavy cream
1 cup frozen peas

2 cups all purpose flour
1 tbsp baking powder
1 tsp kosher salt
1 tsp sugar
1/2 cup unsalted butter, cold and diced
3/4 cup half-and-half cream
1/3 cup fresh parsley, chopped
2 tbsp fresh dill, chopped
1 egg mixed with 1 tbsp water for egg wash


1. Preheat oven to 375°F. Line a baking sheet with parchment paper. In a medium bowl, combine chicken breasts and thighs with 1½ tbsp olive oil, tossing well to coat evenly.  Arrange chicken pieces on baking sheet and season generously with salt and pepper. Roast chicken for 20 minutes, or until fully cooked through and just lightly browned. Remove chicken from heat and allow to cool. When cool enough to handle, chop chicken evenly into large chunks and set aside.

2. In large saucepan, bring chicken stock, wine, carrots, celery, potato, bay leaf, salt and pepper to boil; cover, reduce heat and simmer for 10 minutes, or until carrots and potatoes are just tender. Using a fine sieve, strain stock into a measuring pitcher, reserving vegetables and discarding bay leaf.   

3. In a large saucepan, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 2 minutes. Whisk in 2½ cups reserved stock until smooth. Bring to boil; cook, stirring, until thickened, about 5 minutes. Stir in cream; cook for 2 minutes. Add reserved vegetables and cubed chicken; stir to combine. Add peas, taste and adjust seasoning as necessary. Transfer to 9x13 ovenproof casserole dish and place in preheated oven.

4. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, baking powder, salt and sugar. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and pulse to combine. Mix in the fresh herbs.

5. Turn the dough out on a well-floured board and pat into a loose pile. With a floured rolling pin, roll out to 1/2-inch thick. Cut out eight circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling, covering as much surface as possible. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are browned and the stew is bubbly.

Roasted Brussels Sprouts with Parmesan
Serves 6-8

Give Brussels sprouts a chance! They're totally delicious when you roast them like this, and the blanket of parmesan on top is a perfect garnish. I promise, you'll like them...


1 1/2 lb Brussels sprouts, trimmed and halved through the root
2-3 tbsp olive oil
a generous hunk of parmesan cheese
1/2 lemon
kosher salt and freshly ground pepper


1.  Preheat oven to 425°F.  Line a baking sheet with parchment paper.  In a medium bowl, combine Brussels sprouts, olive oil and season generously with salt and pepper, about 1 tsp salt and ½ tsp pepper and toss well to coat vegetables.  Arrange cut side down on baking sheet and roast for 20-30 minutes, or until tender and lightly browned.  

2.  Remove from heat and grate parmesan over hot Brussels sprouts, evenly to coat. Finish with good squeeze of fresh lemon and serve.


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