Chicken Pot Pie with Herbed Drop Biscuits
This recipe is the best of all pot pies. The creamy filling of chicken and vegetables topped with crispy fluffy biscuits. Watch me make them here. “Drop biscuit
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Cooking tools:
- Oven
- Baking dish
- Saute pan
- Stove
- Serving platter
- Mixing bowl
- Whisk
- Wooden spoon
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 1 tablespoon canola oil
- 1 pound boneless (skinless chicken thighs, cut in bite-size pieces)
- 2 teaspoons kosher salt (divided)
- 1 medium onion (coarsely chopped)
- 2 cups Manischewitz All Natural Chicken Broth
- 2 stalks celery (sliced)
- 2 carrots (peeled and sliced into rounds)
- 2 large potatoes (peeled and cut in bite-size chunks)
- 1 sprig fresh thyme leaves or 1/2 teaspoon dried
- 1 teaspoon Freshly ground black pepper
- 1 box frozen peas (not thawed)
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 4 tablespoons chopped fresh chives
- 1/4 cup pareve margarine (I use Earth Balance)
- 1 large egg (beaten)
- 1/2 cup soy milk
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