CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST
This chicken and vegetable pot pie is extrememly comforting. Full of tender veggies and with a broth enriched sauce.
Provided by Danielle in New Ham
Categories Savory Pies
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Spray a 2 quart casserole dish with cooking spray.
- In medium saucepan combine chicken breasts and water.
- Bring to a gentle boil and simmer til done. (about 15 minutes)
- Remove chicken from pan. Saving broth for later.
- Shred chicken when cool enough to handle, set aside.
- Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
- Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
- Cook for 1 min stirring constantly.
- Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
- Remove from heat and stir in poultry seasoning.
- In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
- Spoon into prepared casserole dish and set aside.
- In small bowl combine 1 cup flour, baking powder and salt.
- Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
- Stir in buttermilk until just mixed.
- Spoon the biscuit dough in lumps over the chicken mixture.
- Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.
Nutrition Facts : Calories 499.2, Fat 16.1, SaturatedFat 8.9, Cholesterol 91.2, Sodium 865.5, Carbohydrate 58.5, Fiber 6, Sugar 8.2, Protein 30
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