Chicken Pot Pie with Biscuits
Ingredients
Pot Pie Filling
-
1 ½
cups
chopped yellow onion
-
4
Tbsp
unsalted butter
-
¼
cup
all-purpose flour
-
2 ⅓
cups
low-sodium chicken broth
-
1
cup
half and half
-
¾
tsp
dried thyme
-
¾
tsp
dried rosemary
-
to taste
salt and pepper
-
12
oz
frozen mixed vegetables
-
3
cups
cooked shredded rotisserie chicken
Biscuits
-
1 ½
cups
unbleached all-purpose flour
-
2
tsp
baking powder
-
¼
tsp
baking soda
-
½
tsp
salt
-
6
Tbsp
unsalted butter
-
¾
cup
buttermilk
-
1
Tbsp
minced fresh parsley
Instructions
- 1. Preheat the oven to 425°F and adjust the oven rack to the upper third.
- 2. Melt butter in a skillet and sauté the onions until golden brown.
- 3. Add flour to the skillet and cook for an additional minute.
- 4. Gradually whisk in chicken broth and half and half, then add thyme, rosemary, salt, and pepper.
- 5. Cook until the mixture simmers and thickens slightly.
- 6. Stir in the frozen vegetables and shredded chicken, then remove from heat.
- 7. In a separate bowl, whisk together the dry ingredients for the biscuits.
- 8. Melt butter and mix it with buttermilk, then combine with the dry ingredients until just mixed.
- 9. Drop spoonfuls of biscuit dough over the pot pie filling in the skillet.
- 10. Bake for 17-22 minutes until biscuits are cooked through and golden brown.
- 11. Let rest for a few minutes before serving, garnishing with parsley.
Nutrition Facts (estimated)
Servings
6
Calories
575
Total fat
28g
Total carbohydrates
50g
Total protein
32g
Sodium
552mg
Cholesterol
129mg
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