Chicken Pot Pies with Cheddar-Scallion Biscuits

For the filling:


3 cups reduced-sodium chicken broth or stock
3 medium-size carrots, peeled and diced
1/2 small butternut squash, peeled, seeded, and diced
4 tablespoons salted butter
1 celery rib, diced
1 medium-size yellow onion, diced
1 teaspoon kosher or sea salt
1 cup chopped white button mushrooms
5 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon freshly ground black pepper
2 tablespoons minced flat-leaf parsley
3 cups chopped cooked chicken, white and dark meat (see Note, above)
1/3 cup sweet peas (frozen is fine)


First, make the filling: In a medium-size saucepan over high heat, bring chicken broth to a boil. Add carrots and squash. Reduce heat to medium-low and simmer until vegetables are tender, 5 to 7 minutes. Drain vegetables, reserving broth. Set aside.

Melt butter in a large skillet over medium heat. Add celery, onion, and salt; cook until golden, 10 to 12 minutes. Add mushrooms and cook until they release most of their liquid, 5 to 7 minutes. Add flour and cook, stirring, about 2 minutes. Add milk slowly, whisking as you go; then add reserved broth, whisking until smooth. Cook, stirring often, until sauce thickens, 8 to 10 minutes. Season with pepper. Add parsley, chicken, reserved vegetables, and peas. Divide filling evenly among 6 ramekins or other 8- to 10-ounce ovenproof bowls, leaving about a half-inch at the top for biscuits. If you have extra filling, put it in another ramekin.

For the biscuits:


6 to 7 servings

Preparation Time

1 Hour

Total Time

80 Minutes

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