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Chicken and Biscuit Pot Pie More Recipes Like This

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Ingredients: Metric Units
2 Tbsp. butter
1 c. onion, chopped fine
1/3 c. flour
1 c. chicken stock
1 c. milk
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. salt
2 1/2 c. diced cooked chicken
2 c. mixed vegetables

2 c. flour
1 Tbsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1/4 c. cold unsalted butter, diced
3/4 c. milk
Solid American comfort food. Creamy sauce enrobes leftover cooked chicken and your favorite vegetables with a crispy biscuit to top it off.

Yield: 6 to 8 servings

You will need a high-sided pan that can go from stovetop to oven.

In a Dutch oven, melt butter over medium heat. Add diced onion. Cover and cook 7 - 8 min., stirring occasionally.

While onions are cooking, mix the biscuit dough. In a medium bowl, place flour, baking powder, sugar, salt. Cut in butter with a pastry blender or just work the dough with your fingers. Add milk, and work the dough until it comes together. Set aside.

Add flour to the onions and stir to mix in thoroughly.

Stir in chicken stock. Add milk. Stir in sage, thyme, chicken and vegetables. Add salt. Let cook a few minutes while you roll out the biscuits. Preheat oven to 375F.

On a floured surface (like a pastry cloth or your counter or a big cutting board), press out or roll out to about 1/2 in. thick. Cut out biscuits using a biscuit cutter (or a round cookie cutter or the top of a glass).

Remove chicken mixture from heat. Lay biscuits on top of the chicken and sauce with edges just touching.

Bake at 375F for about 30 min., until filling is bubbly and biscuits are golden brown on top.

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Contributed on: and modified on Monday February 18th, 2008