Cheesy Biscuit Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 cups chicken stock, prefer homemade2 cups mushrooms, cut into quarters1 cup carrots, cut into bite-size pieces1 cup celery, cut into bite-size pieces1 cup frozen peas1/2 cup potato, diced any kind will do2 tsp basil, dried1/2 cup diced onion, optional3 chicken breasts, skin and bone removed 2 tbsp olive oil1/4 cup flour4 tbsp melted butter3/4 cup milk2 cups flourpinch salt4 tbsp baking powder3 tbsp brown sugar1/2 grated sharp cheddar cheese
In large pot put first 7 ingredients. Bring to a boil and turn down heat and simmer 10 minutes. Remove from heat and let cool. Drain veggies from stock, returning stock to pot to make sauce with. Put veggies into large casserole dish. Dish should be shallow, but big.
Cut up chicken breasts into 1 inch chunks. Cook chicken in non stick fry pan with spray of oil. Put chicken into casserole dish with veggies.
To fry pan add 2 tbsp olive oil and heat up. Add onion if using. Saute til transparent.
To hot oil whisk in 1/4 cup flour and let cook 2 minutes. Heat up stock, and add slowly to flour mixture 3-4 tbsp at a time. Mix in stock well before adding next amount. Once all stock has been added, cook for 3 more minutes stirring constantly.
Season with salt and pepper to taste. Pour over chicken and veggies and mix well.
Mix together the dry ingredients for biscuit top - flour, sugar, baking powder, salt and cheese. Add half of the milk and mix. Add the melted butter and mix. Add remaining milk and mix.
The dough should be soft but not sticky. If too soft or sticky add more flour. If too stiff add more milk.
Press or roll out dough to smaller size than casserole dish. You want the edges to be 1 inch to 1.5 inches from edge of dish. Put on top of chicken and veggie mixturee. Brush with a bit of milk and bake 30 - 40 minutes at 350F. Let sit 15 minutes before serving. Makes 8 to 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DEABUTTON.
Cut up chicken breasts into 1 inch chunks. Cook chicken in non stick fry pan with spray of oil. Put chicken into casserole dish with veggies.
To fry pan add 2 tbsp olive oil and heat up. Add onion if using. Saute til transparent.
To hot oil whisk in 1/4 cup flour and let cook 2 minutes. Heat up stock, and add slowly to flour mixture 3-4 tbsp at a time. Mix in stock well before adding next amount. Once all stock has been added, cook for 3 more minutes stirring constantly.
Season with salt and pepper to taste. Pour over chicken and veggies and mix well.
Mix together the dry ingredients for biscuit top - flour, sugar, baking powder, salt and cheese. Add half of the milk and mix. Add the melted butter and mix. Add remaining milk and mix.
The dough should be soft but not sticky. If too soft or sticky add more flour. If too stiff add more milk.
Press or roll out dough to smaller size than casserole dish. You want the edges to be 1 inch to 1.5 inches from edge of dish. Put on top of chicken and veggie mixturee. Brush with a bit of milk and bake 30 - 40 minutes at 350F. Let sit 15 minutes before serving. Makes 8 to 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DEABUTTON.
Nutritional Info Amount Per Serving
- Calories: 342.2
- Total Fat: 11.4 g
- Cholesterol: 61.7 mg
- Sodium: 1,081.6 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 2.3 g
- Protein: 24.9 g
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