Chicken Pot Pie With Bacon-And-Cheddar Biscuits Recipe

Name: Chicken Pot Pie With Bacon-And-Cheddar Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup butter; 1/3 cup all-purpose flour; 1 1/2 cups chicken broth; 1 1/2 cups milk; 1 1/2 teaspoons Creole seasoning; 2 tablespoons butter; 1 large sweet onion, diced; 1 (8-oz.) package sliced fresh mushrooms; 4 cups shredded cooked chicken; 2 cups frozen cubed hash browns; 1 cup matchstick carrots; 1 cup frozen small sweet peas; 1/3 cup chopped fresh parsley; 1/2 cup cold butter, cut into 1/2-inch cubes; 2 cups self-rising flour; 3/4 cup (3 oz.) shredded sharp Cheddar cheese; 1/4 cup finely chopped cooked bacon; 2 tablespoons chopped fresh chives; 1 cup whipping cream; 2 tablespoons butter, melted

Servings: persons

1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup frozen small sweet peas
1/3 cup chopped fresh parsley
1/2 cup cold butter, cut into 1/2-inch cubes
2 cups self-rising flour
3/4 cup (3 oz.) shredded sharp Cheddar cheese
1/4 cup finely chopped cooked bacon
2 tablespoons chopped fresh chives
1 cup whipping cream
2 tablespoons butter, melted

1
Prepare Filling: Preheat oven to 425u00b0. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
2
Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and saute 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce. Spoon filling into a lightly greased 13- x 9-inch baking dish.
3
Cut butter cubes into self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add cheese, bacon, chives, and whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits.
4
Bake Chicken Pie Filling at 425u00b0 for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.

1762

kcal

Calories

101

Fat

Carbs

130

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1/3 cup butter, 1/3 cup all-purpose flour, 1 1/2 cups chicken broth, 1 1/2 cups milk, and more.

Yes, Chicken Pot Pie With Bacon-And-Cheddar Biscuits 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 Pot Pie With Bacon-And-Cheddar Biscuits

How did you like this recipe?

Frequently Asked Questions