Chicken Pot Pie with Buttermilk Biscuit Topping
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Ingredients
- 500 g boneless chicken thighs, diced
- 1 onion, diced
- 2 carrots, diced
- 100 g frozen peas
- 30 g plain flour
- 400 ml chicken stock
- 100 ml whole milk
- 40 g butter
- 200 g self-raising flour
- 150 ml buttermilk
Nutrition (per serving)
- Calories
- 535 kcal
- Protein
- 33.3 g
- Carbohydrate
- 52.7 g
- of which sugars
- 9.2 g
- Fat
- 20.6 g
- of which saturates
- 8.9 g
- Fibre
- 4.6 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Brown the chicken with the onion and carrots for 7-8 minutes.
- 3
Stir in the plain flour and cook for 1 minute, then whisk in the chicken stock and whole milk and simmer for 5 minutes until thickened. Stir in the peas and tip into a baking dish.
- 4
Rub 30g of the butter into the self-raising flour, stir in the buttermilk to make a soft dough, and drop spoonfuls over the filling.
- 5
Bake for 25-30 minutes until the biscuit topping is golden and the chicken is cooked through with no pink remaining.
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