Ingredients: |
Ingredients: Filling:
⅓ cup butter
⅓ cup flour
1½ cups chicken broth
1½ cups milk
2 tbsp butter
1 large sweet onion, diced
8 oz of sliced mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup carrots- sliced thinly
1 cup frozen small peas
⅓ cup chopped fresh parsley
Topping: (alternatively you could always use bisquick and add the cheese, bacon and chives)
½ cup cold butter cut into ½" cubes
2 cups self rising flour
¾ cup shredded sharp Cheddar cheese
¼ cup of crispy bacon, chopped finely
chives
1 cup whipping cream
1 tbsp melted butter
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Directions: |
Directions:Filling:
Preheat oven to 425º. Melt ⅓ cup butter in a large saucepan over medium heat, add flour and cook whisking constantly for 1 minute.
Gradually add broth and milk and cook, whisking constantly for 6-7 minutes or until thickened and bubbly.
Remove from heat.
Melt 2 tbsp butter in a large pan over med-high heat. Add onion and mushrooms and saute for 10 min. Stir in chicken, hash browns, carrots, peas, parsley and the sauce. Spoon mixture into a greased 13" x 9" baking dish.
Topping:
Cut butter cubes into flour with a fork until crumbly and resembles small peas. Add Cheese, bacon, chives and whipping cream and stir just until the dry ingredients are moistened. Place dough onto a lightly floured surface and kneed 3 to 4 times. Roll or pat dough to ¾ inch thick. Cut with a 2½ inch round cutter to form 15 biscuits.
Bake the filling at 425º for 15 minutes. Remove from oven and arrange the biscuits on top of the chicken mixture.
Bake 25 to 30 minutes or until biscuits are golden brown and chicken mixture is bubbly.
Remove from oven, brush biscuits with melted butter. |
This recipe for Chicken Pot Pie is from