Chicken Pot Pie with Herbed Biscuit Crust

By Nanadi-2

Ingredients

• 1 C (250 ml) diced carrot
• 1 C (250 ml) diced parsnip
• 1/2 C (125 ml) water, plus more if needed
• 2 C (500 ml) sliced fresh mushrooms
• 1 Tbsp (15 ml) olive oil
• 1/2 C (125 ml) all-purpose flour
• 1/2 tsp (2.5 ml) Epicure Sea Salt
• 1 Tbsp (15 ml) Epicure Vegetable Seasoning
• 1 Tbsp (15 ml) Epicure Chicken Bouillon Base
• 4 C (1 L) milk
• 3 C (750 ml) cooked diced chicken breast
• 3/4 C (180 ml) frozen peas
• 1 C (250 ml) all-purpose flour
• 1/2 C (125 ml) cake flour
• 3/4 tsp (3.75 ml) Epicure Baking Powder
• 1/2 tsp (2.5 ml) Epicure Sea Salt
• 2 Tbsp (30 ml) Epicure Seasoning for Cheese, Chives & Bacon Dip
• 1/8 tsp (0.625 ml) baking soda
• 1 egg
• 1/2 C (125 ml) buttermilk
• 1 tsp (5 ml) grainy Dijon-style mustard
• 2 Tbsp (30 ml) butter, melted

Details

Servings 9
Adapted from epicureselections.com

Preparation

Step 1

Instructions

1. Preheat oven to 425° F (220° C).
2. Combine carrots, parsnips and water in a microwave-safe bowl. Cover and microwave on high for 4–5 minutes, or until tender. Drain and set aside.
3. Sauté mushrooms in oil in Epicure large Eclipse® Coated Professional Frying Pan until barely tender.
4. Combine flour, Sea Salt, Vegetable Seasoning, Chicken Bouillon Base and milk until smooth. Stir milk mixture into mushrooms. Bring to a boil and stir for 1–2 minutes, or until thickened.
5. Stir in carrots, parsnips, chicken and peas. Transfer mixture to a lightly oiled 9” x 13” (23 cm x 33 cm) baking dish.
6. For the crust, combine flours, Baking Powder, Sea Salt, Seasoning for Cheese, Chives & Bacon Dip and baking soda in a medium bowl.
7. In a separate small bowl, combine egg, buttermilk, mustard and butter. Stir wet mixture into dry until a soft dough forms. Drop dough in 9 spoonfuls onto chicken mixture.
8. Bake for 15–18 minutes, or until a toothpick inserted into biscuit crust comes out clean and tops are golden brown.