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This chicken pie with biscuits is more of a casserole than a tart, with a rich, creamy chicken pie filling and flaky,

buttery homemade biscuits baked to perfection!


Ingredientes del relleno:

▢4 tazas de pollo cocido desmenuzado


▢6 cucharadas de mantequilla dividida

▢1 taza de cebolla picada

▢1 taza de apio picado

▢24 onzas de vegetales mixtos congelados

▢½ taza de harina para todo uso


▢2 cucharaditas de sal

▢1 cucharadita de pimienta negra molida

▢3 tazas de caldo de pollo

▢1 ¼ tazas de leche entera

Ingredientes de la galleta:


▢3 tazas de harina para todo uso

▢2 cucharadas de levadura en polvo

▢1 cucharada de azúcar

▢1 cucharadita de sal marina

▢¾ taza de mantequilla congelada 1 ½ barra


▢1 ½ tazas de suero de leche

CHICKEN PIE WITH BISCUITS new york times recipes


To bake the cake:

Preheat the oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray.

Place 4 tablespoons of butter in a large pot to melt. Add the onion and celery and saute for 5 minutes until the

vegetables are soft. Add the frozen vegetables and sauté for another 5 minutes.Sprinkle 1/2 cup flour, salt, and

pepper over the sauteed vegetables and toss to coat evenly. Stir constantly for 2 minutes while allowing the flour

to cook gently. This mixture will be thick and pasty.

Pour in the chicken stock and bring the mixture to the boil, stirring constantly.


Reduce the heat to medium-low and add the milk, stirring constantly.Add the chicken to the pot and stir. Simmer

for 15 minutes, stirring occasionally while preparing the cookies. Taste and season with additional salt and pepper

if necessary.

Carefully pour the filling into the prepared baking dish. Top with cookies.Lightly brush the surface of the cookies

with 2 tablespoons melted butter.

Bake for 20 minutes until the filling bubbles and the cookies are golden brown. Gently lift the top of a cookie to

make sure it is cooked through and not too sticky on the bottom. Of course it will be a little wet, but it shouldn’t

be sticky.

Let rest for 5 minutes before serving.For the cookies:

Place the flour, baking powder, sugar and salt in a large bowl and stir with a fork.

Grate the cold butter on a grater and add it to the flour mixture.

Add the buttermilk to the flour mixture and stir with a fork until a dough forms.

Place the dough on a lightly floured work surface. Pat or roll the dough into a rectangle about ½ inch thick.Fold

the dough over itself and pat or roll it out until it is ½ inch thick. Repeat this process three to four times for

multi-layer cookies, finishing by rolling out the final layer to about ¾ inch thick.

Using a 3-inch cookie cutter on a floured surface, cut 12 cookies. Press down on the cutter without rotating for

best results. You may need to re-roll the dough to make 12 cookies.


Notes on the filling: You can add additional spices depending on your taste. We keep it very simple and classic.


Rotisserie Chicken or our Instant Pot Whole Chicken work great here.

If you don’t have whole milk, you can use 2%, but we like the extra creaminess of whole milk.

Cookie Notes: You can use any homemade cookie recipe you like.We use this recipe specifically because we like

the flaky layers it creates.

If you don’t have buttermilk, add a splash of vinegar to whole milk and let it sit for 5 minutes before using.

The butter doesn’t need to be completely frozen, but at least 20-30 minutes in the freezer will make it much

easier to grate.

For a touch of sweetness, add a tablespoon of honey to the melted butter before spreading on the cookies. Hot

honey would work here too!

Nutritional Information:

Calories: 731 kcal (37%) Carbohydrates: 88 g (29%) Protein: 42 g (84%) Fat: 24 g (37%) Saturated Fat: 12 g

(75%)Polyunsaturated fats: 3 g Monounsaturated fats: 7 g Trans fats: 0.5 g Cholesterol: 116 mg (39%)Sodium:

1650 mg (72%) Potassium: 1310 mg (37%) Fiber: 7 g (29%) Sugar: 11 g (12%) Vitamin A: 6409 IU (128%)Vitamin C:

15 mg (18 %) Calcium: 377 mg (38 %) Hierro: 6 mg (33 %)

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