Biscuit Chicken Pot Pie
Ingredients
Filling
-
1
tablespoon
butter
-
½
cup
onion, finely diced
-
1
cup
diced celery
-
1
cup
diced carrot
-
3
tablespoons
all-purpose flour
-
2
cups
1% milk
-
½
cup
chicken broth
-
3
cups
chopped cooked chicken breast
-
½
cup
frozen green peas
-
1
teaspoon
salt
-
½
teaspoon
freshly ground black pepper
-
2
tablespoons
minced parsley
Biscuit Topping
-
1
cup
all-purpose flour
-
1½
teaspoons
sugar
-
1½
teaspoons
baking powder
-
½
teaspoon
garlic powder
-
¼
teaspoon
salt
-
½
cup
buttermilk
-
¼
cup
butter, melted
-
¾
cup
shredded sharp cheddar cheese
-
to taste
none
cooking spray
-
to taste
none
chopped parsley (optional garnish)
Instructions
- Melt butter in a large pan over medium-high heat and cook onion, carrot, and celery for 5-7 minutes until softened.
- Reduce heat to medium-low, sprinkle flour over vegetables, and cook for 5 minutes while stirring frequently.
- Stir in milk and chicken broth, increase heat to medium-high, and bring to a boil. Then reduce heat and simmer for 5 minutes until thickened.
- Add chicken, peas, salt, and pepper. Adjust sauce thickness with additional chicken broth if necessary.
- Pour the chicken mixture into a greased 9-inch square pan.
- Preheat the oven to 450°F.
- In a bowl, combine dry biscuit ingredients, then stir in buttermilk and melted butter until a dough forms. Gently mix in cheese.
- Drop biscuit dough in mounds over the chicken mixture.
- Bake for 12-15 minutes until biscuits are golden brown. Garnish with parsley if desired and serve.
Nutrition Facts (estimated)
Servings
4
Calories
586
Total fat
28g
Total carbohydrates
45g
Total protein
32g
Sodium
800mg
Cholesterol
100mg
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