Chicken Pot Pie with Biscuit Crust

Recipe by Karen..
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust: This is for just a top crust.
  • if you would like a top and bottom, double the recipe.
  • Combine dry ingredients and cut in butter until it resembles small peas.
  • Add milk all at one and stir just to moisten.
  • Pour out onto a floured surface and knead about 8 times.
  • Roll into desired shape, depending if you are using a round or square casserole dish.
  • If you are making two crusts, make sure you roll the bottom one larger.
  • Filling: Melt butter over low heat in a large saucepan.
  • Stir in flour, chopped onions, salt and pepper.
  • Cook until mixture is bubbly, stirring constantly.
  • Remove from heat and whisk in broth and milk.
  • Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
  • (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
  • Add chicken and frozen peas and carrots into the mixture and combine.
  • Remove from heat.
  • Putting it together: Preheat oven to 425 degrees.
  • Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
  • Lay crust over mixture and press into the inside edges of dish.
  • Make a couple slits in the center of crust with a sharp knife.
  • If you are doing a top and bottom crust, crimp edges to seal.
  • Bake for about 30 minutes, until golden brown.
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