Biscuit-Topped Chicken Pot Pie

Bayhill's Note:

When I think of comfort food, this is the first dish that comes to mind. This is one of my family's favorite dishes. I make it often, especially when it is cold and rainy outside.

• Total Time: 1 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 3 chicken breasts
• 6 cups water
• 3 stalks celery
• 1/2 onion, quartered
• 1 teaspoon poultry seasoning, to taste
• 1 teaspoon salt, to taste
• 1/2 teaspoon black pepper, to taste
• 1 1/2 tablespoons chicken base (such as Minor's)
• 2 cups carrots, peeled and diced
• 3 cups potatoes, peeled and diced
• 1/2 teaspoon black pepper, to taste
• 1 teaspoon salt, to taste
• 1 teaspoon onion powder, to taste
• 3/4 teaspoon poultry seasoning, to taste
• 1/2 cup onion, coarsely chopped
• 1 cup frozen peas, thawed
• 1/2 cup celery, coarsely chopped
• 1 (12 ounce) can evaporated milk
• 1/3-1/2 cup flour (or enough to thicken sauce as desired)

BISCUIT TOPPING

• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3/4 cup milk

Directions:

1. Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
2. Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.
3. In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.
4. Biscuits:.
5. In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.

Reviews

[Given2Fly]

I've never even made a regular chicken pot pie before and I was craving something like this so much since I'm pregnant and not currently dieting. I followed this recipe, but not exactly to the T - I don't like celery, so I added more of the other veggies plus some additional frozen mixed veggies. I didn't have evaporated milk, so I just used the 2% milk I had and also just eyeballed the amounts of each ingredient rather than measuring everything. It turned out fantastic!!!! My husband and 3 yr old son loved it as much as I did and we will definitely be making this again!

[CareyLee]

This was very good.. the only thing I would do is cut back on the pepper at the end because it was a little too peppery for our tastes, and I did not make the biscuits but used the premade canned biscuits

[Larawithoutau]

***Rating is for biscuit topping only**** I used chicken from Crock Pot Whole Chicken http://www.food.com/recipe/whole-chicken-crock-pot-recipe-33671 and added a bunch of veggies to the stock in the crock pot after removing the cooked chicken, cooked a while longer until veggies were tender & then thickened with milk & flour. Turned everything (including chicken) into a casserole dish & topped with the biscuit recipe here; baked for 20-25 minutes on 400 degrees. Biscuits rose up nice and fluffy and delicious.