This hearty Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits is quintessential American comfort food. This recipe combines chicken, chorizo, pinto beans, carrots, and leeks and then tops it off with Cheddar Scallion Biscuits. Chef Toni Sakaguchi at The Culinary Institute of America is able to use less meat in this pot pie recipe because she adds hearty pinto beans. Not only does this lower costs, it also adds fiber and cuts down on the cholesterol and saturated fat in the recipe. Comforting and filled with vegetables, this is pot pie at the next level! To download a Spanish translation of this recipe click here. Print Ingredients STEW 3 tablespoons olive oil 5 ounces red onions, diced 2 garlic clove, finely minced 2 carrots, medium, diced 2 celery stalks, diced 1 leek, diced 1 tablespoon thyme, stemmed 1 tablespoon sage, stemmed, chopped 2 tablespoons flat leaf parsley, chopped 8 ounces chorizo, fresh 12 ounces chicken breast, cut into 1-inch dice 1 teaspoon ancho chili powder 2 teaspoon smoked paprika 3 tablespoon flour 1 1/2 cups chicken stock 1 pinch salt 1 15-ounce can pinto beans, drained and rinsed 4 green onions, sliced BISCUIT TOPPING 1 1/2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 teapsoon black pepper, ground 1 teaspoon sugar 6 tablespoons butter, cold, cut into small chunks 1/2 cup plus 1/4 clup for garnish cheddar cheese, grated 1/4 cup green onion, thinly sliced 2/3 cup buttermilk 1 egg Number of Servings : 6 This hearty Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits is quintessential American comfort food. This recipe combines chicken, chorizo, pinto beans, carrots, and leeks and then tops it off with Cheddar Scallion Biscuits. Chef Toni Sakaguchi at The Culinary Institute of America is able to use less meat in this pot pie recipe because she adds hearty pinto beans. Not only does this lower costs, it also adds fiber and cuts down on the cholesterol and saturated fat in the recipe. Comforting and filled with vegetables, this is pot pie at the next level! To download a Spanish translation of this recipe click here. Directions FOR THE STEW: Heat olive oil in a large deep saucepot. Sauté the onion, garlic, carrot, celery, leek, thyme, sage, and parsley until the vegetables are translucent and aromatic–about 5 minutes. Place in a bowl and reserve.<\li> Remove the casing from the chorizo and place chorizo in the hot pan with the diced chicken. Let cook, stirring occasionally, until the chicken is a light golden color. Sprinkle with the chili powder, paprika and cook a few more minutes until aromatic.<\li> Add the reserved vegetables to the meat. Stir.<\li> Sprinkle the flour over the meat and vegetable mixture, and stir well to combine.<\li> Add the chicken stock gradually, stirring as you add to remove any lumps. Bring to a simmer and cook until the gravy thickens, about 5 minutes.<\li> Add the pinto beans and green onions, season as needed, and pour into a casserole dish.<\li> Preheat the oven to 375°F. FOR THE BISCUITS: Place the flour, baking powder, salt, pepper, and sugar in a bowl and whisk well to combine. Using your fingers, rub the butter into the flour mixture between your fingers. The mixture should resemble coarse sand.<\li> Add the ½-cup cheddar cheese and green onion.<\li> In a separate bowl, mix the buttermilk and egg and add to the dry. Working quickly, stir the wet into the dry until combined.<\li> Dump the dough onto a floured surface and pat to ½-inch thickness with floured hands. Cut into six equal biscuits. TO ASSEMBLE: Place biscuits on top of the chicken casserole. Sprinkle the tops of the biscuits with the remaining cheddar cheese.<\li> Place in the hot oven and bake 20-30 minutes or until the biscuits have risen, are golden brown and the stew is bubbling vigorously.<\li> Let sit for 10 minutes before serving with a green salad. Recipe by Chef Barbara Alexander