BASIL BISCUIT TOPPED CHICKEN POT PIE

Basil Biscuit Topped Chicken Pot Pie image

Make and share this Basil Biscuit Topped Chicken Pot Pie recipe from Food.com.

Provided by Pamela

Categories Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

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Ingredients

2 cups cooked chicken, diced
1 onion, chopped
3 red potatoes, diced
1 3/4 cups chicken stock
1 cup mixed vegetables (I use frozen peas, carrots, corn, and beans)
1 teaspoon sage
1 teaspoon parsley
1 teaspoon celery salt
1/2 cup flour (use 1/4 cup for a more soupy casserole)
1/4 cup shortening
2 cups all-purpose flour or 2 cups whole wheat flour
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1 tablespoon sugar (optional)
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cracked black pepper
3/4 cup water
3 teaspoons powdered milk
1 egg, slightly beaten,for glaze

Steps:

For the Base: Combine all ingredients in a medium mixing bowl
Spread evenly in a 8 x 8 casserole dish
For the Biscuit Topping:
Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
Stir in just enough water so dough leaves side of bowl and forms a ball
(Too much liquid will make dough sticky; not enough will make it dry) Place dough onto lightly floured surface
Knead lightly 20 to 25 times
Roll or pat 1/2 inch thick
Spread over filling and brush with egg
Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles

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