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<\/p>\n<\/p>\n
Pot Pie Filling:<\/p>\n
1 1\/2 cups chopped yellow onion (1 medium)<\/p>\n
4 Tbsp unsalted butter<\/p>\n
1\/4 cup all-purpose flour<\/p>\n
2 1\/3 cups low-sodium chicken broth*<\/p>\n
1 cup half and half<\/p>\n
3\/4 tsp dried thyme, or 2 tsp minced fresh<\/p>\n
3\/4 tsp dried rosemary, or 2 tsp minced fresh<\/p>\n
Salt and freshly ground black pepper<\/p>\n
12 oz. frozen mixed vegetables<\/p>\n
3 cups cooked shredded rotisserie chicken (breast and thigh meat)<\/p>\n
Biscuits:<\/strong><\/p>\n 2 cups all purpose flour<\/p>\n 1 Tbsp baking powder<\/p>\n \u00bc tsp baking soda<\/p>\n Dash of salt<\/p>\n 5 Tbsp cold unsalted butter<\/p>\n 2 Tbsp honey<\/p>\n 1 cup cold buttermilk<\/p>\n Little more flour for kneading surface<\/p>\n 3 Tbsp salted butter melted<\/p>\n 2 Tbsp honey<\/p>\n Preparing pot pie filling: Adjust oven rack to upper 1\/3 of the oven. Preheat oven to 425 degrees.<\/p>\n Melt butter in a 12-inch wide by 2 1\/4-inch deep cast iron skillet over medium heat. Add onions and saute until slightly golden brown, about 8 \u2013 10 minutes. Add flour and saute 1 minute longer.<\/p>\n While whisking slowly pour in chicken broth then half and half. Add thyme, rosemary and season with salt and pepper to taste.<\/p>\n Cook until it just lightly simmers, stirring constantly, then reduce heat to low and cook until it\u2019s just thickened slightly.<\/p>\n Mix in vegetables and chicken and cook about 30 seconds longer (it doesn\u2019t need to be fully heated through). Remove from heat and set aside.<\/p>\n Prepare Biscuits:<\/strong><\/p>\n Preheat the oven to 425 and lightly grease a large baking sheet.<\/p>\n In a bowl of an electric mixer, combine flour, baking powder, baking soda, and salt. Mix on low to combine ingredients.<\/p>\n Chop cold butter into pieces and add it to the flour mixture. Mix on low, until batter resembles coarse crumbs. Pour in honey and mix for a few seconds.<\/p>\n Pour cold buttermilk into the center of the mixture. Mix until just combined, dough will be sticky.<\/p>\n Transfer the dough onto a lightly floured surface and sprinkle with a little more flour on top.<\/p>\n Knead dough 5-6 times and pat into a \u00bd inch-think circle.<\/p>\n Using a cookie cutter (about 2 to 2 1\/2 inches in diameter), cut out the biscuits.<\/p>\n Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.<\/p>\n Place biscuits on the baking sheet leaving about an inch in between. In a small bowl, mix melted butter and honey.<\/p>\n Using a pastry brush, brush each biscuits with honey butter mixture.<\/p>\n Bake for 10-13 minutes (depending on the size of biscuits), until raised and golden brown.<\/p>\n As soon as you take the biscuits out of the oven, brush them with more honey butter mixture.<\/p>\n","protected":false},"excerpt":{"rendered":" How to make Chicken Pot Pie With Biscuits Ingredients: Pot Pie Filling: 1 1\/2 cups chopped yellow onion (1 medium) 4 Tbsp unsalted butter 1\/4 cup all-purpose flour 2 1\/3 cups low-sodium chicken broth* 1 cup half and half 3\/4 tsp dried thyme, or 2 tsp minced fresh 3\/4 tsp dried rosemary, or 2 tsp […]<\/p>\n","protected":false},"author":1,"featured_media":3940,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3939"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=3939"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3939\/revisions"}],"predecessor-version":[{"id":3941,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3939\/revisions\/3941"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/3940"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=3939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=3939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=3939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Instructions:<\/h2>\n