Ingredients
Method
Filling
- In a large pot, melt down the 4 oz of butter. Add the carrots, celery, and onion, and cook on medium heat until the veggies have softened.
- Stir in the flour and cook for 1 minute, making sure to keep stirring.
- Slowly pour in the chicken broth while stirring until it is all combined.
- Mix in the potatoes and simmer for 10 minutes.
- Add in the heavy cream and seasonings, then stir in the chicken pieces, corn, and green beans.
- If your pan is oven safe, set aside while you make the crust. If your pan is not oven safe, transfer the filling to a 9x13 inch casserole pan then set that aside while you make the crust. We used a big 12 inch skillet that's about 3 inches deep. This recipe turns out just as good if you use a casserole pan!
Cheddar Biscuit Crust
- Add the flour, baking powder, and seasonings to a bowl and whisk together.
- Mix in the shredded cheese and toss together to combine.
- Add the 5 tbsp of butter, and squish it into the flour mixture. Use your hands to break it up so the butter is in small pieces and evenly mixed throughout.
- In a separate container, mix together the buttermilk, heavy cream, and the egg.
- Fold the wet and dry ingredients together until you form a cohesive dough.
- Turn the dough out onto a parchment sheet, and use another parchment sheet over top to squish it down a bit. Use a rolling pin to roll the dough out to the shape and size of your pan. For my pan we made it into a big 12 inch circle, but make sure to match the shape of your own pan!
Assemble and Bake
- Once the crust is made, turn it out onto the top of your filling, making sure to tuck the edges down into the filling.
- Bake until golden (about 25-30 minutes)
- Brush with the remaining 2 Tbsp of butter and sprinkle with salt and parsley. We used dried parsley because that's what was on hand, but fresh is always good too! Enjoy your Chicken Pot Pie hot!
