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Chicken and Biscuits Pot Pie

 Chicken and Biscuits Pot Pie
This hearty potpie feeds a lot for a little, at just $1.83 per serving. Its satisfying taste is worth the extra effort. —Valerie Belley, St. Louis, Missouri
7 ServingsPrep: 70 min. + cooling Bake: 25 min.

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 4 cups water
  • 3 medium carrots, halved widthwise
  • 2 medium onions, quartered
  • 4 teaspoons chicken bouillon granules
  • 1 bay leaf
  • 1/2 pound whole fresh mushrooms
  • 2 celery ribs, cut into 1-inch pieces
  • 3 tablespoons butter
  • 5 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • BISCUITS:
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons shortening
  • 1/2 cup milk

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Chicken and Biscuits Pot Pie (continued)

Directions

  • Place the chicken, water, carrots, onions, bouillon and bay leaf in a
  • Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25
  • minutes. Add mushrooms and celery; simmer 15 minutes longer or until
  • chicken is tender.
  • Remove chicken; allow to cool. Strain broth, reserving vegetables;
  • skim fat. Set aside 2 cups broth (save remaining broth for another
  • use). Discard bay leaf. Remove meat from bones; discard bones. Chop
  • vegetables and cut chicken into bite-size pieces.
  • In a large saucepan, melt butter. Stir in flour until smooth;
  • gradually add milk and reserved broth. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Stir in the chicken, cooked
  • vegetables, peas and seasonings. Pour into a greased 2-qt. baking
  • dish; set aside.
  • For biscuits, in a large bowl, combine the flour, baking powder,
  • sugar and salt. Cut in shortening until mixture resembles coarse
  • crumbs. Stir in milk just until moistened.
  • Turn onto a lightly floured surface; knead 8-10 times. Pat or roll
  • out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit
  • cutter.
  • Place biscuits on top of chicken mixture. Bake, uncovered at 400°
  • for 25 minutes or until golden brown. Yield: 7 servings.
Nutritional Facts: 1 cup chicken mixture with 1 biscuit equals 521 calories, 27 g fat (9 g saturated fat), 90 mg cholesterol, 935 mg sodium, 38 g carbohydrate, 4 g fiber, 31 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.