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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Karen=^..^='s Note:

    Adapted from Family Fun

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    • 4 tablespoons butter
    • 1 cup finely chopped onion
    • 1 celery rib, finely chopped
    • 1/3 cup flour
    • 1 1/2 cups chicken stock
    • 1 1/2 cups whole milk
    • 1/2 teaspoon dried sage
    • 1/2 teaspoon dried thyme
    • 2 1/2 cups cooked chicken, diced
    • 2 cups frozen peas and carrots, thawed
    • salt and pepper

    Biscuit Topping

    Directions:

    1. 1
      Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.
    2. 2
      Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.
    3. 3
      Remove the pan from the stove top and heat the oven to 375°F Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.
    4. 4
      Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.).
    5. 5
      Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it.

    Ratings & Reviews:

    • on February 01, 2009

      55

      My family went crazy for this! I made a few changes such as used leftover turkey gravy and replaced the peas and carrots with corn. The biscuit topping was just perfect! Thank you Karen!

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

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    Nutritional Facts for Chicken and Biscuit Pot Pie

    Serving Size: 1 (270 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 529.0
     
    Calories from Fat 214
    40%
    Total Fat 23.7 g
    36%
    Saturated Fat 12.9 g
    64%
    Cholesterol 96.6 mg
    32%
    Sodium 643.8 mg
    26%
    Total Carbohydrate 52.8 g
    17%
    Dietary Fiber 3.4 g
    13%
    Sugars 6.2 g
    25%
    Protein 26.1 g
    52%

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