From Scratch Chicken Pot Pie Topped with Biscuits

No matter how good a recipe already is, there is always room for improvement. As usual, I took a recipe and made it my own. We love mushrooms and broccoli so I added the shrooms and substituted broccoli for the green beans, which my beau doesn’t like. This from-scratch chicken pot pie is spot on. It is so good and comforting.

Check out the recipe below.


For the filling:
3 tablespoons olive oil
1 large leek, chopped
1 cup chopped onions, small dice
1 cup chopped carrots, small dice
1 1/2 cups broccoli, chopped small
8 mushrooms, quartered/sixth (depending on size of shrooms)
4 tablespoons butter
1/2 cup all-purpose flour
2 cups hot chicken stock, preferably reserved from cooked chicken
1 cup whole milk, warmed
2 teaspoons dry sherry
1 teaspoon sugar
3 cups cooked, shredded chicken (see note)
3 hard boiled eggs, peeled and sliced
Kosher salt and freshly ground pepper

For the topping:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 stick unsalted butter, melted
1 1/2 cups whole or 2% milk

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