Biscuit-Topped Chicken Potpie Recipe

Name: Biscuit-Topped Chicken Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Biscuits:; 1 1/2 cups all-purpose flour; 2 1/4 teaspoons baking powder; 1 teaspoon salt; 9 tablespoons unsalted butter, chilled, cut into small pieces; 1/4 cup plus 3 Tbsp. milk; Filling:; 1/2 cup heavy cream; 2 1/2 tablespoons cornstarch; 2 tablespoons unsalted butter; 1 shallot, finely chopped; 1 1/2 cups low-sodium chicken broth; 2 cups frozen mixed vegetables, thawed; 3 cups shredded cooked boneless, skinless chicken (from a rotisserie bird); 1/2 teaspoon salt

Servings: persons

Biscuits:
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
9 tablespoons unsalted butter, chilled, cut into small pieces
1/4 cup plus 3 Tbsp. milk
Filling:
1/2 cup heavy cream
2 1/2 tablespoons cornstarch
2 tablespoons unsalted butter
1 shallot, finely chopped
1 1/2 cups low-sodium chicken broth
2 cups frozen mixed vegetables, thawed
3 cups shredded cooked boneless, skinless chicken (from a rotisserie bird)
1/2 teaspoon salt

1
Make biscuits: Preheat oven to 375u00b0F. Line a baking sheet with parchment. Mix flour, baking powder and salt in a bowl. Use a pastry cutter to cut in butter until mixture resembles coarse sand. Gently stir in all but 1 Tbsp. milk. Turn dough onto a lightly floured countertop, knead just to bring together; pat into a 1/2-inch-thick circle. Cut into 6 biscuits with a 3-inch cutter. Place on baking sheet, cover and chill.
2
Make filling: Whisk cream and cornstarch in a bowl. Melt butter in a large pan over medium heat. Saute shallot until softened, about 3 minutes. Stir in broth, vegetables, chicken and salt; bring to a boil. Stir in cream mixture; cook, stirring, until thickened.
3
Transfer filling to an 11-by-7-inch baking dish; arrange biscuits on top. Brush biscuits with remaining 1 Tbsp. milk. Bake until biscuits are golden, 18 to 20 minutes. Let stand 5 minutes before serving.

1036

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 15 ingredients. The key ingredients include: Biscuits:, 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Biscuit-Topped Chicken Potpie 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 Potpie

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