Chicken Biscuit Pie

By á-3145

Leftover chicken never had it so good. Diced chicken, peas, carrots, onion, chicken broth, butter and milk are combined, and put into a large casserole and covered with great spoonfuls of biscuit dough.

NUTRITIONAL INFO
calories 616 cal
total fat 29.6 g
cholesterol 86 mg
sodium 1306 mg
carbohydrates 57.2 g
fiber 4.2 g
protein 29.4 g

Ingredients

• 1/3 cup butter
• 1 onion, chopped
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 2/3 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup frozen green peas
• 1 cup frozen diced carrots
• 2 cups cooked, shredded chicken meat
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 5 T shortening
• 3/4 cup milk

Details

Servings 5
Adapted from fosterfarms.com

Preparation

Step 1

Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish. 2. In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish. 3. In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture. 4. Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.