Chicken And Biscuits Potpie Recipe

Name: Chicken And Biscuits Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 broiler/fryer chicken (3 to 4 pounds), cut up; 4 cups water; 3 medium carrots, halved widthwise; 2 medium onions, quartered; 4 teaspoons chicken bouillon granules; 1 bay leaf; 1/2 pound whole fresh mushrooms; 2 celery ribs, cut into 1-inch pieces; 3 tablespoons butter; 5 tablespoons all-purpose flour; 1/2 cup milk; 1 cup frozen peas; 1 teaspoon dried basil; 1 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons sugar; 1/4 teaspoon salt; 5 tablespoons shortening; 1/2 cup milk

Servings: persons

1 broiler/fryer chicken (3 to 4 pounds), cut up
4 cups water
3 medium carrots, halved widthwise
2 medium onions, quartered
4 teaspoons chicken bouillon granules
1 bay leaf
1/2 pound whole fresh mushrooms
2 celery ribs, cut into 1-inch pieces
3 tablespoons butter
5 tablespoons all-purpose flour
1/2 cup milk
1 cup frozen peas
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk

1
Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
2
Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
3
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt. baking dish; set aside.
4
For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
5
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
6
Place biscuits on top of chicken mixture. Bake, uncovered at 400u00b0 for 25 minutes or until golden brown.

443

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 21 ingredients. The key ingredients include: 1 broiler/fryer chicken (3 to 4 pounds), cut up, 4 cups water, 3 medium carrots, halved widthwise, 2 medium onions, quartered, and more.

Yes, Chicken And Biscuits 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.

Chicken And Biscuits Potpie

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