We all love our Biscuit Topping Crust Recipe, but sometimes we get a little bored eating the same thing over and over again. That’s why we decided to mix things up a bit with Herby Chicken Pot Pie-Biscuit Topping Crust Recipe! The flavor surprising originates from something you probably already have in your pantry: Oregano. It gives this delicious recipe a savory, spicy kick that is sure to take your pot pie game to the next level.
The secret to Herby Chicken Pot Pie-Biscuit Topping Crust Recipe’s succulent taste lies in the masterful blending of herbs and spices. This recipe is perfect for family get-togethers or feeding a crowd.
Chicken Pot Pie – Biscuit Topping
Chicken Pot Pie with Biscuit Topping offers a light and fluffy biscuit topping with a creamy filling with lots of chicken, peas, and carrots. This recipe serves a large family and reheats wonderfully.
Ingredients
- 1 lbs. Chopped onions
- ½ tbsp Ground black pepper
- ½ tbsp Ground thyme
- 4 Bay leaf
- 1 gal Chicken broth
- ½ gal cubed potatoes
- ½ gal Chopped carrots
- 2 cups Copped celery
- 9 lbs. Cooked chicken
- ½ gal Frozen peas
- 1 qt Water
- 1 qt ¼ cup Flour
- 2-3 14” Dutch ovens
- 6 lbs. Premade pie dough
Instructions
- PAT: Lightly spray steam-jacketed kettle or stockpot with non-stick spray. Add onions, pepper, thyme, and bay leaves. Stir-cook 5 minutes until onions are tender.
- PAT: Add broth, potatoes, carrots and celery. Bring to a boil. Cover; reduce heat; simmer 15 minutes or until potatoes are almost tender. Remove bay leaves.
- PAT: Blend flour and cold water together; stir to make a slurry. Add slurry vegetable mixture stirring constantly. Bring to boil. Cover; reduce heat; simmer 8 to 10 minutes or until thickened, stirring frequently to prevent sticking.
- PAT: Fold in chicken and peas. Bring to a boil. Cover; reduce heat; simmer 5 to 10 minutes.
- Pour 1-1/3 gallons of mixture into each ungreased Dutch oven.
- Top with pie dough.
- Using a Dutch oven, Cook with 18-20 coals on top and 8-10 on bottom, bake 30 to 35 minutes at 400 F. or until lightly browned on low fan, open vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.