Old-Fashioned Chicken PotPie

Old-Fashioned Chicken PotPie
Old-Fashioned Chicken PotPie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1-1/2

    cups sliced fresh mushrooms

  • 1

    cup sliced fresh carrots

  • 1/2

    cup chopped onion

  • 1/3

    cup butter

  • 1/3

    cup all-purpose flour

  • 1-1/2

    cups chicken broth

  • 1-1/2

    cups milk

  • 4

    cups cubed cooked chicken breast

  • 1

    cup frozen peas

  • 1

    jar (2 ounces) diced pimientos, drained

  • 1

    teaspoon salt

  • BISCUIT TOPPING:

  • 2

    cups all-purpose flour

  • 4

    teaspoons baking powder

  • 2

    teaspoons sugar

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon cream of tartar

  • 1/2

    cup cold butter, cubed

  • 2/3

    cup milk

Directions

In a large saucepan, saute the mushrooms, carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, pimientos and salt ; heat through. Pour into a greased shallow 2-1/2-qt. baking dish; set aside. In a large bowl, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place biscuits over chicken mixture. Bake, uncovered, at 400° for 15-20 minutes or until biscuits are golden brown. Yield: 6-8 servings.

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