Healthy Chicken Pot Pie With Biscuit Crust

Recipe by GothicGranola
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
  • Add broth, potatoes, carrots and beans.
  • Bring to a boil.
  • Reduce heat to medium-low.
  • Simmer for 12 minutes, partially covered.
  • Potatoes should be a bit undercooked.
  • Remove from heat.
  • Combine condensed soup and flour in a small bowl.
  • Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
  • Stir well.
  • Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
  • Prepare biscuit crust.
  • Combine flour, baking powder, sage and salt.
  • Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
  • Stir in milk.
  • Form the dough into a ball, adding a bit more flour if too sticky.
  • On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
  • Place dough on top of chicken mixture.
  • Prick dough with a fork several times.
  • Bake at 400 F for 25 minutes, until crust is golden brown.
  • Let stand for 5 minutes.
  • Serve.
Advertisement