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Biscuit-Topped Chicken Pot Pie Recipe

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This recipe for Biscuit-Topped Chicken Pot Pie is from You Are What You Eat, 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:  
BISCUITS:

1 1/2 c. all purpose flour
2 1/4 tsp. baking powder
1 tsp. salt
9 T. unsalted butter, chilled, cut into small pieces
1/4 c. plus 3 T. milk




FILLING:

1/2 c. heavy cream
2 1/2 T. cornstarch
2 T. unsalted butter
1 shallot, finely chopped
1 1/2 c. low-sodium chicken broth
2 c. frozen mixed vegetables, thawed
3 c. cooked and shredded boneless, skinless chicken (from a roasted or rotisserie bird)
1/2 tsp. salt
Directions:
Directions:
1. Make biscuits: preheat oven to 375º. Line a baking sheet with parchment. Mix flour, baking powder and salt in a bowl. Use a pastry cutter to cut in butter until mixture resembles coarse sand. Gently stir in all but 1 T. milk. Turn dough onto a lightly floured countertop, knead just to bring together; pat into a 1/2-inch-thick circle. Cut into 6 biscuits with a 3-inch cutter. Place on baking sheet, cover and chill.
2. Make filling: Whisk cream and cornstarch in a bowl. Melt butter in a large pan over medium heat. Sauté shallot until softened, about 3 minutes. Stir in broth, vegetables, chicken and salt; bring to boil. Stir in cream mixture; cook, stirring, until thickened.
3. Transfer filling to an 11-by-7-inch baking dish; arrange biscuits on top. Brush biscuits with remaining 1 T. milk. Bake until biscuits are golden, 18-20 minutes. Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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