Biscuit Topped Chicken Pot Pie Recipe

Name: Biscuit Topped Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 -3 1/2 lb) chicken (quartered); 4 cups water; 4 teaspoons chicken bouillon granules; 3 carrots (halved crosswise); 2 medium onions; 1 bay leaf; 1/2 lb fresh mushrooms (quartered); 2 celery ribs (halved crosswise); 3 tablespoons margarine; 5 tablespoons flour; 1/2 cup whipping cream; 1 teaspoon poultry seasoning; 1 teaspoon salt; 1/4 teaspoon pepper; 1 cup frozen peas; biscuits; 1 1/2 cups flour; 2 teaspoons baking powder; 1 1/4 teaspoons sugar; 1/4 teaspoon salt; 5 tablespoons shortening; 1/2 cup milk

Servings: persons

1 (3 -3 1/2 lb) chicken (quartered)
4 cups water
4 teaspoons chicken bouillon granules
3 carrots (halved crosswise)
2 medium onions
1 bay leaf
1/2 lb fresh mushrooms (quartered)
2 celery ribs (halved crosswise)
3 tablespoons margarine
5 tablespoons flour
1/2 cup whipping cream
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas
biscuits
1 1/2 cups flour
2 teaspoons baking powder
1 1/4 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk

1
In a sauce pan combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables.
2
De-bone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.) Melt margarine in a saucepan; stir in flour until smooth.
3
Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. Pour into a 2 quart round baking dish. Set aside and keep warm. For biscuits, combine flour, baking powder, sugar, and salt.
4
Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to 1/2 inch thickness. Cut with a 2 inch biscuit cutter. Place biscuits on top of chicken mixture. Bake at 400u00b0 for 20 minutes or until biscuits are golden brown.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 (3 -3 1/2 lb) chicken (quartered), 4 cups water, 4 teaspoons chicken bouillon granules, 3 carrots (halved crosswise), and more.

Yes, Biscuit Topped Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Biscuit Topped Chicken Pot Pie

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