Biscuit Topped Chicken Pot Pie
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Biscuit Topped Chicken Pot Pie

Servings

4

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Filling:

  • 1 tablespoon vegetable oil

  • 3 carrots (sliced)

  • 2 cup mushrooms, quartered

  • 1 onion, small (chopped)

  • 1/2 teaspoon each dried tarragon, salt and pepper

  • 75 milliliter all purpose flour (1/3 cup)

  • 1 3/4 cup each milk and sodium-reduced chicken stock

  • 2 cup green beans (cut, 2-inch/5cm lengths)

  • 3 cup cooked chicken (shredded)

  • 1 teaspoon dijon mustard

  • Topping:

  • 1 1/2 cup all purpose flour

  • 2 teaspoon baking powder

  • 1/2 teaspoon Salt

  • 75 milliliter cold butter, cubed (1/3 c)

  • 150 milliliter milk (2/3 c)

Directions

  • *Chicken Mixture:
  • In large saucepan, heat oil over medium-high heat; saute carrots, mushrooms, onions, tarragon, salt & pepper until onion is softened – about 8 minutes.
  • Add flour; cook, stirring, for 1 minute.
  • Gradually whisk in milk & stock; bring to a boil, stirring.
  • Add beans.
  • Reduce heat & simmer, stirring often, until thick enough to coat back of spoon, about 6 minutes.
  • Stir in chicken and mustard.
  • Spoon into round 8-cup (2L) baking dish; set aside.
  • (Make-ahead directions: Let cool for 30minutes, refrigerate, uncovered, until cold. Cover & 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 400F (200C) oven until biscuits are golden and no longer doughy on bottom, about 40 minutes.