Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Dropped Biscuit Chicken Pot Pie

Featured in the Honolulu Star-Advertiser on September 20, 2017.

electric_kitchen_logo

Ingredients:

Dropped Biscuit Chicken Pot Pie

  • 3 tablespoons butter
  • 1 large onion, chopped
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 (14-ounce) can reduced-sodium chicken broth
  • 1/8 teaspoon ground red pepper
  • 2 cups chopped rotisserie chicken
  • 2 cups frozen mixed vegetables  

Biscuits:

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cut into chunks
  • 1/2 cup buttermilk
  • Paprika, if desired

Directions:

  1. Preheat oven to 400°F.
  2. Melt butter in 4-quart saucepan over medium heat.
  3. Add onion; cook 3-5 minutes or until softened.
  4. Add flour; continue cooking, stirring constantly, 1 minute.
  5. Stir in milk, broth and red pepper; continue cooking 4-6 minutes or until mixture comes to a boil and thickens.
  6. Stir in chicken and vegetables.
  7. Pour into ungreased 2-quart casserole dish; set aside.
  8. To make biscuits, combine flour, baking powder and salt in a medium bowl; cut in cold butter with pastry blender or fork until mixture resembles coarse crumbs.
  9. Add buttermilk; stir just until moistened.
  10. Drop dough in 6 equal portions over pot pie mixture.
  11. Lightly sprinkle dough with paprika, if desired.
  12. Bake 40-45 minutes or until biscuits are lightly browned and mixture is bubbling.

Makes 6 servings.

Tip: To make a buttermilk substitute, add 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup. Let stand 5 minutes.

Approximate Nutrient Analysis per serving (including chicken skin):
420 calories, 21 g fat, 11 g saturated fat, 85 mg cholesterol, 950 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g sugar, 19 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.