Chicken Pot Pie with Buttermilk Biscuit Crust

READY IN: 1hr 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Spray a 2 quart casserole dish with cooking spray.
  • In medium saucepan combine chicken breasts and water.
  • Bring to a gentle boil and simmer til done. (about 15 minutes)
  • Remove chicken from pan. Saving broth for later.
  • Shred chicken when cool enough to handle, set aside.
  • Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
  • Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
  • Cook for 1 min stirring constantly.
  • Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
  • Remove from heat and stir in poultry seasoning.
  • In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
  • Spoon into prepared casserole dish and set aside.
  • In small bowl combine 1 cup flour, baking powder and salt.
  • Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
  • Stir in buttermilk until just mixed.
  • Spoon the biscuit dough in lumps over the chicken mixture.
  • Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.
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