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Chicken Pot Pie with Biscuit Crust-allrecipes.com Recipe

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This recipe for Chicken Pot Pie with Biscuit Crust-allrecipes.com is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter,
1 small onion, chopped,
3 celery ribs, chopped,
3 carrots, chopped,
2/3 cup frozen peas,
3 tablespoons chopped fresh parsley,
1/4 teaspoon dried thyme,
1/4 cup all-purpose flour,
2 cups lower-sodium chicken broth,
2/3 cup half-and-half cream,
salt and ground black pepper to taste,
3 cups cooked chicken, cut into bite-size pieces.
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury GrandsŪ),
1 tablespoon water
Directions:
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth, half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.

3. Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling.

4. Bake in the preheated oven until pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 to prepare, 20 to cook.

 

 

 

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