Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie
Biscuit-Topped Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Filling

  • 3

    T butter

  • 1

    large onion chopped

  • 1/4

    cup flour

  • 1

    cup milk

  • 14 oz can reduced sodium chicken broth, or vegetable broth

  • 1/8

    tsp ground red pepper

  • 2

    cups chopped chicken (use leftover turkey)

  • 2

    cups frozen mixed vegetables

  • Biscuits

  • 1 1/4

    cups flour

  • 1 1/2

    tsp baking powder

  • 1/2

    tsp salt

  • 1/4

    cup cold butter, cut in cubes

  • 1/2

    cup buttermilk * substitute 1 1/2 tsp lemon juice to milk to equal 1/2 cup, let stand 5 mins.

Directions

Filling: Melt butter over medium heat, add onion cook till softened. Add 1/4 cup flour stirring constantly till mixed, add milk, broth and red pepper, continue cooking till thickened. Stir in chicken and vegetables. Pour into ungreased 2 quart casserole dish. Set aside. Biscuits: Combine flour, baking powder, and salt in medium bowl, cut in butter using a fork until mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. Drop dough in equal portions over filling. Bake @ 400 - 45 mins till mixture bubbles and biscuits are lightly browned.

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