Chicken Pot Pie with Drop Biscuit Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 2 lb boneless, skinless cooked chicken, shredded
* Salt and freshly ground black pepper, to taste
* 1/2 lb potato, cut into small cubes
* 1 medium yellow onion, peeled and diced
* 2 cloves garlic, minced
* 1/2 cup carrot, peeled and cut into small cubes
* 1/2 cup frozen pea or shelled fresh peas
* 1/2 cup frozen or fresh corn
* 1/2 cup chopped green beans, fresh or frozen
GRAVY
* 1/2 cup unsalted butter
* 1/2 cup all-purpose flour
* 1/2 teaspoon pepper
* 4 cups chicken broth or stock
* 1/2 teaspoon salt to taste
* 1 small onion minced
* 2 cloves garlic minced
* 1 teaspoon poultry seasoning
* Rosemary and lemon to taste
DROP BISCUIT
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup melted butter
1 cup milk (whole milk preferred)
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Directions: |
Directions:GRAVY:
Melt the butter over medium heat in a saucepan.
Add flour and blend thoroughly.
Slowly add in the broth, salt, and pepper.
Allow to simmer until mixture thickens.
CHICKEN:
Add the chicken to the gravy and cook and medium heat for 20 minutes
Preheat oven to 400
Once chicken has cooked, it should be easy to shred.
In a separate pan sauté onion and garlic first, then add celery and carrots after.
Once vegetables are sautéed add chicken, gravy, vegetables to pan
Add drop biscuits and bake for 45 minutes at 400
DROP BISCUITS
Mix dry ingredients together
Then add wet ingredients to dry. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1:30 hours |
Personal
Notes: |
Personal
Notes: Feel free to adjust as needed, sometimes the recipe needs to cook a little longer/shorter.
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