Comfort Food Delight: Butter Swim Biscuit Chicken Pot Pie Recipe

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 0.5 cup onion, diced
• 0.5 cup celery, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 0.5 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 cups all-purpose flour (for biscuits)
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon sugar
• 0.5 cup unsalted butter, melted
• 1 cup buttermilk

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, celery, and minced garlic, sautéing until softened, about 5 minutes.
3. Stir in the frozen mixed vegetables and cook for another 2-3 minutes. Pour in the chicken broth and bring to a simmer.
4. Mix the flour with a small amount of water to create a slurry and slowly whisk it into the simmering broth. Add the heavy cream, dried thyme, salt, pepper, and paprika. Let it simmer for about 5-7 minutes, or until thickened. Add shredded chicken and mix well.
5. In a bowl, combine 2 cups of flour, baking powder, baking soda, and sugar. In a separate bowl, mix the melted butter and buttermilk. Gradually fold the wet ingredients into the dry ingredients until just combined.
6. In a 9x13 inch baking dish, pour the chicken filling evenly. Drop spoonfuls of biscuit dough over the filling, covering it generously.
7. Place the dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
8. Let the dish cool for a few minutes before serving for the filling to set.