Basil Biscuit Topped Chicken Pot Pie

Total Time
40mins
Prep
10 mins
Cook
30 mins

Good Old Comfort Food! Created for RSC #6!

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Ingredients

Nutrition

Directions

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

5 5

easy to make family liked the look and taste

5 5

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.

4 5

very good pie ..thank you for posting