With the weather starting to cool off casseroles are sometimes just perfect for a fall or wintry day!
This has become one of my favorite chicken dishes to make. It is so easy and delicious! We have tried many chicken pot pie recipes ( double crusted, pastry puff topping and all different kinds of filling) and this is hands down our favourite!
Who would not like delicious biscuit topped chicken and veggies all wrapped up in a golden cream sauce? This is a great meal to make when you need a one dish chicken and veggies dinner. It is great for family and company.
Chicken Biscuit Pie
1 cup of flour
2 teaspoo s baking powder
8 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 tablespoons butter
2 tablespoons flour
1 cup of heavy cream
1 1/2 cups of chicken broth
salt and pepper
1/2 cup finely diced onion
1/2 cup finely diced carrots
1/3 cup frozen peas
1 jalapeno seeded and finely diced
1 1/2 cup of diced cooked chicken ( about one breast )
- Preheatmien to 350
- Make the biscuit topping: Using a pastry blender or food processor or two knives, cut the flour, baking powder, butter, salt, and pepper together in a medium bowl until the cosistency of crumbs. Add the milk and stir just until combined. The dough will be on the wet side. Set aside.
- Make the filling; melt the butter in a large saucepan over medium- low heat. Add the. Veggies and saute until soften then add the flour and whisk until it becomes smoothe, thick paste, Cook until barely golden, 2 to 3 minutes, Whisk im the cream and chicken stock and cook continuing to whisk , until the mixture begins to thicken,like a gravy. Season with salt and pepper to taste. Add the onion, carrot, peas, jalapeno, and ch
- Pour the mixture into the pie pan, Using a large spoon, dropthe dough ontopof the filling to create the biscurt topping, It does not have to be perfect butmake sure to cover the entire surface with the dough pieces.
- Bake the pie until the biscuit topping is golden brown, 45 to 50 minutes, Let is sit for 15 minutesbefore serving.