Chicken Potpie with Dill Biscuit Topping
- Number of Servings: 8
Ingredients
CHICKEN POTPIE3 cups chicken broth3 tablespoons minced Italian parsley3/4 cup finely chopped onion1/2 cup finely chopped celery2 cups carrots, sliced into half-moons1 cup frozen green beans1 cup frozen peas1/3 cup flour1/2 cup water3 cups chopped, cooked chickenSalt and pepper to tasteDILL BISCUIT TOPPING2 cups flour1/2 teaspoon salt1 tablespoon minced fresh dill or1/2 tablespoon dried dill2 teaspoons baking powder
1. Combine the broth, parsley, onion, celery, carrots, and green beans in a large pot. Bring to a simmer over high heat, reduce heat, and simmer until vegetables are just barely tender. Add the peas.
2. Stir together the flour and water in a small bowl until smooth. Stir into the pot and simmer until thickened, stirring frequently. Add chicken and remove from heat. Season with salt and pepper. Pour the chicken mixture into a 9- by 13-inch baking dish. Let it cool, then wrap, label, and freeze.
3. For the topping, in a big bowl, mix together the flour, salt, dill, and baking powder. Put the dry biscuit ingredients into a resealable plastic freezer bag. Label and tape to the foil on the chicken dish. To serve: Heat the oven to 400°. Place the thawed chicken mix in the oven for 15 to 20 minutes. Meanwhile, pour the dry biscuit ingredients into a bowl. Cut in the butter until crumbly. Add the milk. Stir the dough just until it's mixed. Roll out the dough to a 1/2 inch thickness. Cut 12 circles with a 2 1/2-inch biscuit cutter. Remove the baking dish from the oven and stir the chicken mix. Place the biscuits on top of the hot chicken mix and bake for an additional 20 minutes, until the biscuits are golden. Serves 8 to 10.
Serving Size: serves 8-10
Number of Servings: 8
Recipe submitted by SparkPeople user CASSIERAE20.
2. Stir together the flour and water in a small bowl until smooth. Stir into the pot and simmer until thickened, stirring frequently. Add chicken and remove from heat. Season with salt and pepper. Pour the chicken mixture into a 9- by 13-inch baking dish. Let it cool, then wrap, label, and freeze.
3. For the topping, in a big bowl, mix together the flour, salt, dill, and baking powder. Put the dry biscuit ingredients into a resealable plastic freezer bag. Label and tape to the foil on the chicken dish. To serve: Heat the oven to 400°. Place the thawed chicken mix in the oven for 15 to 20 minutes. Meanwhile, pour the dry biscuit ingredients into a bowl. Cut in the butter until crumbly. Add the milk. Stir the dough just until it's mixed. Roll out the dough to a 1/2 inch thickness. Cut 12 circles with a 2 1/2-inch biscuit cutter. Remove the baking dish from the oven and stir the chicken mix. Place the biscuits on top of the hot chicken mix and bake for an additional 20 minutes, until the biscuits are golden. Serves 8 to 10.
Serving Size: serves 8-10
Number of Servings: 8
Recipe submitted by SparkPeople user CASSIERAE20.
Nutritional Info Amount Per Serving
- Calories: 176.1
- Total Fat: 0.8 g
- Cholesterol: 1.9 mg
- Sodium: 7,646.3 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 3.6 g
- Protein: 5.9 g
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