Chicken Biscuit Pie

Leftover chicken never had it so good. Diced chicken, peas, carrots, onion, chicken broth, butter and milk are combined, and put into a large casserole and covered with great spoonfuls of biscuit dough or use pre-made refrigerated biscuits.

Yield

5 servings

Chicken Pie Ingredients

1/3 cup butter
1 onion, chopped
1/3 cup all-purpose flour
1 1/2 cups chicken broth
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen green peas
1 cup frozen diced carrots
2 cups cooked, shredded chicken meat

Biscuit Ingredients

2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons shortening
3/4 cup milk

Directions

Preheat oven to 450°F (232°C). Butter a 2 quart casserole dish.

In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.

In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.

Bake for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so place a piece of aluminum foil under the pan to catch the drips.

Nutritional Information

Amount Per Serving: Calories: 615; Total Fat: 29.7 g; Cholesterol: 86 mg; Sodium: 1264 mg; Total Carbs: 57 g (Dietary Fiber: 4.1 g); Protein: 29.3 g

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