Chicken Pot Pie
There's something so comforting about a homemade chicken pot pie. Try this recipe using homemade biscuits, leftover cooked chicken and frozen vegetables for a meal the whole family will love.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter frozen & grated
- ¾ cup skim milk
Filling
- 1/2 cup butter
- 1/3 cup white onion chopped
- 1/3 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 3/4 cup chicken or vegetable broth
- ½ cup skim milk
- 2 1/2 cups shredded chicken
- 1 (12 oz.) bag frozen mix vegetables
Instructions
Biscuits
- In a medium bowl mix flour, baking powder and salt. Add grated butter and mix. Add milk and continue to mix until you form a ball.
- Knead dough out on flour surface and cut into 12 biscuits. Set aside.
Filling
- Preheat oven to 350°F.
- In a large saucepan, melt butter over medium heat. Add onions and cook 1-2 minutes, or until tender. Stir in flour, salt and pepper and continue to mix until flour is dissolved. Gradually add broth and milk, stirring to remove any clumps. Add chicken and vegetables and cook 2-3 minutes, or until hot and bubbly.
- Remove from heat and pour into a deep pie dish. Top with uncooked biscuits.
- Bake 20-25 minutes, or until biscuits are golden brown. Let cool before serving.
