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Biscuit-Topped Chicken Pot Pie

My friend Mr. M came over to carry some stuff up from the basement so I made him dinner. He was in the mood for something with biscuits so I made this biscuit-topped chicken pot pie. I’ve actually never made pot pie before, partially because I know it has a high calorie count, and partially because I don’t enjoy making pie crust. This recipe doesn’t solve the calorie predicament but it does solve my pie crust problem. The biscuit topping is really good! It’s slightly salty with lots of buttery flavour. You don’t need a food processor. I made mine by hand using a pastry cutter and it turned out just fine. The Dijon mustard in the sauce is a nice touch. I added two stalks of celery in place of the green beans but you could include those or replace with frozen peas. Mr. M says it’s good stick to your ribs food, like what they’d eat on the farm. I am adding this one to my regular repertoire. It says it serves four but I would change that to six and add a large side salad.

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Biscuit-Topped Chicken Pot Pie

Source: Canadian Living Magazine: March 2006

Portion size 4

1 tbsp (15 mL) vegetable oil
3 carrots sliced
2 cups (500 mL) quartered mushrooms
1 small onion, chopped
1/2 tsp (2 mL) dried tarragon
1/2 tsp (2 mL) each of salt and pepper
1/3 cup (75 mL) all-purpose flour
1-3/4 cups (425 mL) milk
1-3/4 cups (425 mL) sodium-reduced chicken stock
2 cups (500 mL) beans, cut in 2-inch (5 cm) lengths
3 cups (750 mL) shredded cooked chicken (I used 6 boneless, skinless chicken thighs)
1 tsp (5 mL) Dijon mustard

Biscuit Topping:
1-1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/3 cup (75 mL) cold butter, cubed
2/3 cup (150 mL) milk

In large saucepan, heat oil over medium-high heat; saut?arrots, mushrooms, onion, tarragon, salt and pepper until onion is softened, about 8 minutes.

Add flour; cook, stirring, for 1 minute. Gradually whisk in milk and stock; bring to boil, stirring. Add beans. Reduce heat and simmer, stirring often, until thick enough to coat back of spoon, about 6 minutes. Stir in chicken and mustard. Spoon into round 8-cup (2 L) baking dish; set aside. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days; rewarm in microwave to continue.)

Biscuit Topping: In food processor, pulse together flour, baking powder and salt ; pulse in butter until crumbly. Drizzle in milk, pulsing just until soft sticky dough forms. Turn out onto floured surface; knead 10 times or until smooth. Pat out to fit top of baking dish. Cut into 8 wedges; arrange over chicken mixture.

Bake on rimmed baking sheet in 400°F (200°C) oven until biscuits are golden and no longer doughy on bottom, about 40 minutes.

Nutritional Information Per serving: about cal 716 pro 45g total fat 31g sat. fat 14g carb 65g fibre 6g chol 154mg sodium 1,344mg % RDI: calcium 29 iron 39 vit A 163 vit C 15 folate 52


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

One response »

  1. What a good idea. And it looks soo tasty!


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