Lightened Up Chicken Potpie

There is just something about cold weather and hot chicken potpie that go so so so well together. 

This dutch oven was a wedding gift and I have been trying to use it as much as possible in our recipes!! I just LOVE it! 

When I was little this was my absolute favourite dinners. I LOVED the crust and was crushed to learn that it was the unhealthy party! I have come up with a way to get the best of both worlds here - a little crust with a LOT of flavour still in the stew. One teddy bear biscuit won't kill you and honestly is there anything cuter than that?!

I made this on Monday are we are still working our way through it! This would be perfect to make in advance of a dinner party because you could just heat it up and when you're guest arrive it would come "fresh" from the oven!!

Ingredients

For the Stew:

  • 6 boneless skinless chicken breasts

  • 3 tablespoons olive oil

  • Salt and pepper

  • 5 cups chicken stock, 2 chicken bouillon cubes

  • 6 tablespoons butter or ghee

  • 2 cups chopped yellow onions (2 onions)

  • 3/4 cup flour

  • 3 cups medium-diced carrots (6 carrots), blanched for 2 minutes

  • 1 10 -ounce package frozen peas (2 cups)

  • 1 1/2 cups frozen small whole onions

  • 1/2 cup minced fresh parsley

For the Biscuits:

  • 2 cups flour

  • 1 tablespoon baking powder

  • 1 teaspoon kosher salt

  • 1 teaspoon sugar

  • 1/4 pound (1 stick) cold unsalted butter, diced

  • 3/4 cup half-and-half

  • 1/2 cup chopped fresh parsley

DIRECTIONS

Preheat your oven to 375 degrees.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 40 minutes or until the chicken is completely cooked through. Cut the chicken into large dice. You will have 4-6 cups of chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. 

In a large pot or Dutch oven, melt the butter (or ghee) and sautee the onions over medium-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly for two minutes. Add the hot stock to the onions and simmer over low heat for one more minute. It will be a little thicker. Add salt and pepper. Then add cubed chicken, carrots, onions, peas and parsley. Mix well.

Transfer your dutch oven into the oven and bake with the lid on for 15 minutes.

Meanwhile, make the teddy bear biscuits:

Combine the four, baking powder, salt and sugar (you need it for the bread to rise!). Mix well. Take the butter and cube it into pea size squares then mix. Mix in parsley. Dump the dough onto a well floured board and with a rolling pin, roll out to 3/8 inch thick. Cut out 12 teddy bears/hearts - whatever cookie cutter you have! 

Remove the stew from the over and arrange the teddy bears on top. Bake for another 20-30 minutes until the biscuits are brown and the stew is bubbly. 

Note: to make this in advance, refrigerate the chicken stew and the biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes until done!