Dutch Oven Pot Pie with Chicken or Turkey and Cheddar Biscuits
1 hr 15 min
A creamy chicken or turkey pot pie topped with sharp cheddar biscuits, baked in a Dutch oven until golden.
| prepPreheat oven to 425°F / 218°C | ||||||||
| 210 g all-purpose flour | Whisk flour, cheese, thyme, baking powder & salt | Stir in cream until shaggy dough forms, chill | Divide biscuit dough into 8 portions, shape & place on filling | Bake uncovered 30–35 min until bubbling & golden | Cool 5 min, serve | |||
| 1 cup / 2 1/2 oz shredded sharp cheddar cheese | ||||||||
| 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried) | ||||||||
| 2 teaspoons baking powder | ||||||||
| 1 teaspoon kosher salt | ||||||||
| 303 ml cold heavy cream | ||||||||
| 450 g Yukon gold potatoes, peeled and cut into 1-inch chunks | Boil potatoes until fork-tender, drain | |||||||
| Salt for boiling water | ||||||||
| 30 g butter (for mushrooms) | Sauté mushrooms in butter & oil 5 min, remove | |||||||
| 1 tablespoon vegetable or canola oil | ||||||||
| 450 g mushrooms, sliced | ||||||||
| 115 g butter (for roux) | Melt butter, cook onion 4 min until soft | Sprinkle flour over onion, cook 1 min | Pour in broth & milk, stir until smooth | Season with salt & pepper, simmer until boil | Simmer 5 min, stir in poultry, potatoes, mushrooms & vegetables | |||
| 150 g chopped yellow onion | ||||||||
| 90 g all-purpose flour | ||||||||
| 600 ml chicken broth | ||||||||
| 360 ml milk | ||||||||
| 1/2 teaspoon salt | ||||||||
| 1/4 teaspoon ground black pepper | ||||||||
| 450 g cooked turkey or chicken, shredded or cubed | ||||||||
| 450 g frozen vegetables (corn and green beans) | ||||||||
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