Chicken Pot Pie Risotto Recipe
Grilled chicken breast fanned over creamy pot pie risotto with buttermilk biscuit.
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Ingredients
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For the Risotto
For the Grilled Chicken
For the Buttermilk Biscuit
Method
For the Risotto
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over medium heat until it simmers. Keep it warm but not boiling.
- 2
Cook the Aromatics
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 3
Add Vegetables
Stir in the diced carrots and celery. Cook for about 3-4 minutes until they begin to soften.
- 4
Toast the Rice
Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.
- 5
Add Broth Gradually
Begin adding the warm chicken broth, one ladle at a time. Stir frequently and let the rice absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Finish the Risotto
Once the rice is cooked, stir in the frozen peas, heavy cream, remaining butter, salt, black pepper, and chopped thyme. Mix well and let it simmer for 2-3 minutes until heated through.
For the Grilled Chicken
- 7
Prepare the Chicken
Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil, salt, and black pepper.
- 8
For the Buttermilk Biscuit
- 9
Preheat the Oven
Preheat your oven to 450°F (232°C).
- 10
Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 11
Cut in Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- 12
Add Buttermilk
Pour in the buttermilk and stir until just combined. Do not overmix.
- 13
Bake the Biscuits
Turn the dough out onto a floured surface and pat it down to about 1-inch thickness. Cut out biscuits using a biscuit cutter and place them on a baking sheet. Bake for 12-15 minutes or until golden brown.