30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Pot Pie With Biscuit Topping
A luxurious chicken pot pie featuring a truffle-infused sauce, tender chicken, and a savory Parmesan biscuit crust.
Total Time
135
Yield
6
Calories
650 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large pot or Dutch oven, 9-inch baking dish, Mixing bowl, Whisk •
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Instructions
Preheat oven to 375°F (190°C). Season Chicken with sea salt and black pepper.
In a large pot or Dutch oven, brown Chicken over medium-high heat. Remove Chicken and set aside.
Add Shallot, Heirloom Carrots, Celery, and Cremini Mushrooms to the pot and cook until softened, about 5-7 minutes.
Stir in Butter from Sauce ingredients, then flour and cook for 1 minute.
Gradually whisk in Chicken stock and Crème fraîche from Sauce ingredients, bringing to a simmer. Add truffle oil, tarragon, sea salt, and white pepper.
Return Chicken to the pot. Add English peas. Simmer for 10-15 minutes, or until Chicken is cooked through and sauce has thickened.
While Chicken simmers, prepare Biscuit Topping: In a bowl, whisk together flour, baking powder, baking soda, and sea salt. Cut in cold butter until mixture resembles coarse crumbs.
Stir in Buttermilk and Parmesan cheese until just combined. Do not overmix.
Pour Chicken mixture into a 9-inch baking dish. Drop Biscuit Topping by spoonfuls over the Chicken mixture.
Bake for 20-25 minutes, or until biscuits are golden brown and filling is bubbly.
