Smoky Chicken Pot Pie with Green Chile Gouda Biscuits

Steps

1. 1

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)).

2. 2

   In a large oven-safe skillet or Dutch oven, melt 4 tablespoons of butter over medium heat.

3. 3

   Add the diced onion, carrots, celery, and bell peppers to the skillet. Sauté for 6-8 minutes until the vegetables begin to soften.

   Start 6-minute timer
4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Start 1-minute timer
5. 5

   Sprinkle 1/3 cup of flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.

   Start 2-minute timer
6. 6

   Slowly whisk in the chicken broth and heavy cream, ensuring no lumps remain.

7. 7

   Add the smoked paprika, salt, and pepper. Simmer for 3-5 minutes until the sauce has thickened.

   Start 3-minute timer
8. 8

   Fold in the shredded cooked chicken and remove the skillet from heat.

9. 9

   In a medium bowl, whisk together 2 cups flour, cornmeal, baking powder, and a pinch of salt.

10. 10

    Cut the cold cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

11. 11

    Stir in the shredded Gouda and green chiles.

12. 12

    Pour in the buttermilk and stir just until a shaggy dough forms; do not overmix.

13. 13

    Drop spoonfuls of the biscuit dough onto the top of the chicken filling in the skillet.

14. 14

    Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling at the edges.

    Start 20-minute timer