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    You are in: Home / Recipes / Basil Biscuit Topped Chicken Pot Pie Recipe
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    Basil Biscuit Topped Chicken Pot Pie

    Basil Biscuit Topped Chicken Pot Pie. Photo by Rita~

    1/6 Photos of Basil Biscuit Topped Chicken Pot Pie

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    * Pamela *'s Note:

    Good Old Comfort Food! Created for RSC #6!

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    Ingredients:

    Servings:

    Units: US | Metric

    Base Ingredients

    • 2 cups cooked chicken, diced
    • 1 onion, chopped
    • 3 red potatoes, diced
    • 1 3/4 cups chicken stock
    • 1 cup mixed vegetables (I use frozen peas, carrots, corn, and beans)
    • 1 teaspoon sage
    • 1 teaspoon parsley
    • 1 teaspoon celery salt
    • 1/2 cup flour (use 1/4 cup for a more soupy casserole)

    Biscuit Topping

    Directions:

    1. 1
      For the Base: Combine all ingredients in a medium mixing bowl
    2. 2
      Spread evenly in a 8 x 8 casserole dish
    3. 3
      For the Biscuit Topping:
    4. 4
      Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
    5. 5
      Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
    6. 6
      Stir in just enough water so dough leaves side of bowl and forms a ball
    7. 7
      (Too much liquid will make dough sticky; not enough will make it dry) Place dough onto lightly floured surface
    8. 8
      Knead lightly 20 to 25 times
    9. 9
      Roll or pat 1/2 inch thick
    10. 10
      Spread over filling and brush with egg
    11. 11
      Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles

    Ratings & Reviews:

    • on March 09, 2005

      55

      easy to make family liked the look and taste

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2005

      55

      An excellent meal which I served with a spinach salad on the side. I used 1/4 cup flour with the base ingredients and found the consistency just right. I used splenda instead of sugar in the biscuit topping but kept everything else the same. I was so impressed with the mellow basil flavour of this topping and how it complemented the base seasonings. I did need to use a large casserole dish, my 8x8 wasn't big enough for this pie. I also rolled the dough out more thinly and it baked up very nicely. This recipe is a keeper in my books.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2005

      45

      very good pie ..thank you for posting

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Basil Biscuit Topped Chicken Pot Pie

    Serving Size: 1 (375 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 486.9
     
    Calories from Fat 129
    26%
    Total Fat 14.4 g
    22%
    Saturated Fat 3.8 g
    19%
    Cholesterol 73.6 mg
    24%
    Sodium 770.1 mg
    32%
    Total Carbohydrate 64.8 g
    21%
    Dietary Fiber 4.4 g
    17%
    Sugars 4.3 g
    17%
    Protein 23.1 g
    46%

    The following items or measurements are not included:

    celery salt

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