Easy Biscuit-Topped Chicken Pot Pie Recipe

Name: Easy Biscuit-Topped Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sliced carrots; 2 tablespoons butter; 1 cup chopped sweet onion; 1/2 (8-oz.) package fresh mushrooms, quartered; 3 tablespoons all-purpose flour; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 cups chicken broth; 2 cups shredded or diced cooked chicken; 1 cup self-rising soft wheat flour; 1/2 cup whipping cream

Servings: persons

1 cup sliced carrots
2 tablespoons butter
1 cup chopped sweet onion
1/2 (8-oz.) package fresh mushrooms, quartered
3 tablespoons all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups chicken broth
2 cups shredded or diced cooked chicken
1 cup self-rising soft wheat flour
1/2 cup whipping cream

1
Preheat oven to 375u00b0. Microwave carrots and 2 Tbsp. water in a microwave-safe glass bowl at HIGH 1 to 2 minutes or until crisp-tender. Drain. Melt butter in a medium skillet over medium-high heat; add onion, and saute 2 minutes. Add mushrooms; cook, stirring constantly, 2 minutes. Add beans and carrots, and cook 2 minutes. Sprinkle all-purpose flour, salt, and pepper over vegetables. Cook, stirring constantly, 1 minute or until smooth. Gradually stir in broth; cook over medium-high heat, stirring constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Stir in chicken. Stir together self-rising flour and cream just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 1/2-inch thickness; cut with a 3-inch round cutter to make 4 biscuits, reshaping once, if necessary. (Do not twist cutter as you cut.) Place 4 (10-oz.) ovenproof bowls in a jelly-roll pan. Divide hot chicken mixture among bowls, and top each with a biscuit. Bake at 375u00b0 for 20 minutes or until biscuits are golden brown.
2
Note: We tested with White Lily Enriched Unbleached Self-Rising Flour.

701

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 11 ingredients. The key ingredients include: 1 cup sliced carrots, 2 tablespoons butter, 1 cup chopped sweet onion, 1/2 (8-oz.) package fresh mushrooms, quartered, and more.

Yes, Easy 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.

Easy Biscuit-Topped Chicken Pot Pie

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