Hearty Chicken Pot Pie Recipe

Name: Hearty Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Biscuits:; 1/4 cup warm water (100u00b0 to 110u00b0F); 1 envelope Fleischmann's(R) Active Dry Yeast; 2 1/2 cups flour; 2 tablespoons sugar; 1/2 teaspoon Argo(R) Baking Powder; 1/2 teaspoon salt; 1/2 cup shortening; 3/4 cup buttermilk; Filling:; 3 tablespoons butter or margarine, divided; 1 medium onion, diced; 2 cups cooked, diced chicken; 16 ounces frozen mixed vegetables; 1 cup chicken broth; 1 teaspoon Spice Islands(R) Garlic Salt; 1/2 teaspoon Spice Islands Medium Grind Black Pepper; 1 cup cold milk; 3 tablespoons Argo(R) Corn Starch

Servings: persons

Biscuits:
1/4 cup warm water (100u00b0 to 110u00b0F)
1 envelope Fleischmann's(R) Active Dry Yeast
2 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon Argo(R) Baking Powder
1/2 teaspoon salt
1/2 cup shortening
3/4 cup buttermilk
Filling:
3 tablespoons butter or margarine, divided
1 medium onion, diced
2 cups cooked, diced chicken
16 ounces frozen mixed vegetables
1 cup chicken broth
1 teaspoon Spice Islands(R) Garlic Salt
1/2 teaspoon Spice Islands Medium Grind Black Pepper
1 cup cold milk
3 tablespoons Argo(R) Corn Starch

1
To make Biscuits:
2
warm water and yeast in a small bowl. Set aside to soften. Stir together flour, sugar, baking powder and salt in a large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse crumbs. Add yeast mixture to dry ingredients; stir in buttermilk. Place dough on a lightly floured surface.
3
10 to 15 times; form into a ball. Pat dough to 3/4-inch thickness. Cut 10 to 12 biscuits using a 2-inch biscuit cutter (or use a straight sided drinking glass); place on ungreased baking sheet. Cover.
4
in a warm, draft-free place until doubled in size (about 30 minutes). Make filling while dough is rising.
5
To make Filling:
6
2 tablespoons butter in a large pot over medium-high heat. Add onion and cook about 5 minutes, until soft. Stir in chicken, vegetables, broth, garlic salt and pepper. Bring to a boil.
7
milk and corn starch in a small bowl. Stir into chicken mixture. Stirring constantly, bring mixture to a boil. Boil 1 minute. Spoon chicken mixture into a 2- or 3-quart casserole.
8
with the risen biscuits. Melt remaining 1 tablespoon butter and drizzle over biscuits. Place casserole on baking sheet (to catch any boil-overs in the oven).
9
in 425u00b0F preheated oven for 15 to 20 minutes, until filling is bubbly and biscuits are lightly browned.

1070

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 19 ingredients. The key ingredients include: Biscuits:, 1/4 cup warm water (100u00b0 to 110u00b0F), 1 envelope Fleischmann's(R) Active Dry Yeast, 2 1/2 cups flour, and more.

Yes, Hearty 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.

Hearty Chicken Pot Pie

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