Chicken Biscuit Pie
This recipe has been doubled from the original to feed a hungry family. This recipe was originally posted by Beth Herbert on Allrecipes.com.
- 12
Ingredients
- For the Filling:
- 2/3 cup butter
- 2 onions, chopped
- 2/3 cup all-purpose flour
- 3 cups chicken broth
- 1 1/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 4 oz. cans mushrooms
- 1 lb frozen green peas
- 1 lb frozen diced carrots
- 4 cups cooked, diced or shredded chicken meat
- For the Biscuit topping:
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 1 1/2 teaspoons salt
- 5 tablespoons shortening
- 3/4 cup milk
Preparation
Step 1
Preheat oven to 450 degrees F (230 degrees C). Butter a 9" x 13" casserole dish.
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 mushrooms, frozen peas and carrots and cooked chicken. Pour into buttered 9" x 13" casserole dish.
In a medium bowl, mix together 4 cups flour, baking powder, and 1 1/2 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
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.