Chicken Pot Pie with Biscuit Crust

by Rebekahcooked up on September 18, 2016

When I posted a quick photo of this on my Instagram, I think the caption was something like “You can take the girl out of the Midwest, but…” haha. Chicken pot pie is one of my very favorite dishes – my  mom made it all the time growing up and it definitely my definition of comfort food.

Chicken Pot Pie with Biscuit Crust | PDXfoodlove

It’s something I come back to when I’ve had some busy times, stressful times, or just want to recenter a little.

Chicken Pot Pie with Biscuit Crust | PDXfoodlove

I’ve seen so many pot pies that have pie crusts, but my mom always makes it with a biscuit crust, and that’s how I prefer it.

Chicken Pot Pie with Biscuit Crust | PDXfoodlove

We just used our favorite biscuit recipe and plopped it right on top of the chicken and veggies.

Chicken Pot Pie with Biscuit Crust | PDXfoodlove

My favorite part of the whole thing is the gravy… I can never turn down a good cream sauce.

Peach and Blackberry Scones

Peach and Blackberry Scones

Ingredients

  • 2 cups AP flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter, cut into pieces
  • 2 large eggs
  • 6 tablespoons plain yogurt
  • 1 cup fresh or frozen peaches, diced
  • 1/2 cup fresh or frozen blackberries
  • Coarse demarara sugar, for sprinkling

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a bowl, lightly whisk flour, salt, sugar and baking powder.
  3. Cut the butter in to the mixture using a pastry cutter or a fork until the mixture resembles crumbs.
  4. Whisk together the yogurt and eggs, and then fold them into the butter crumb mixture.
  5. Finally, fold in the peaches and blackberries. Lightly knead the dough into a disc shape, using additional flour as necessary. Slice into wedges and move to a baking sheet lined with parchment paper. Sprinkle with demarara sugar.
  6. Bake for about 15-20 minutes, or until the tops are golden brown.
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