Biscuit Chicken Potpie, Sunset Recipe

Looking for an easy Biscuit Chicken Potpie, Sunset recipe? Learn how to make Biscuit Chicken Potpie, Sunset using healthy ingredients.


Submitted by bobkusa

Makes 6 servings



January 2007 Sunset magazine PREP AND COOK TIME 1 hour, 45 minutes Makes 6 or 7 potpies

Recipe Ingredients for Biscuit Chicken Potpie, Sunset

2 cups chicken broth
3 carrots
2 medium potatoes, Gold
1 stalk celery
9 tbsp. butter
1 medium onion
12 mushrooms, cremini or button mushrooms
1 tsp. fresh thyme
5 tbsp. flour
2 cups flour
1 cup milk, non-fat
1/4 tsp. nutmeg
2 tsp. salt
1 black pepper
2 tsp. parsley, flat-leaf
2 cups chicken, cooked
1/4 cup frozen peas
1/4 cup Cheddar cheese
2 tsp. fresh sage
1 egg
1/2 cup buttermilk
2 tbsp. buttermilk
1 egg yolk

Recipe Directions for Biscuit Chicken Potpie, Sunset

  1. NOTES One standard-size rotisserie chicken supplies just enough meat for the pies. You will need six or seven 8-to 10-oz. ovenproof containers for this recipe.

  2. In a medium saucepan over high heat, bring chicken stock to a boil. Add carrots, potatoes, and celery. Lower heat to medium and cook until vegetables are tender, 5 to 7 minutes. Drain vegetables, reserving stock; set both aside separately.

  3. In a large, heavy-bottomed saucepan,

  4. melt salted butter over medium heat. Add onion and cook until golden, 6 to 8 minutes. Add mushrooms and cook 5 minutes. Add fresh thyme and 5 tbsp. flour and cook 2 minutes. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8 to 10 minutes. Season with nutmeg, 1 tsp. salt, and pepper to taste. Add parsley, chicken, cooked vege-tables, and peas and divide filling evenly among 6 or 7 ovenproof containers (8 to 10 oz. each), leaving the top 1/4 in. unfilled. 3. Preheat oven to 425°. To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remain-ing 1 tsp. salt. Using your fingers or a pastry cutter, work in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough. Stir in cheese and sage. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.

  5. Lightly flour a counter, a rolling pin, and your hands. Divide dough into 2 balls. Roll out first ball to a 1/4-in. thickness, then use a 21/2-in. biscuit cutter to cut into rounds, scraping and rerolling dough as needed.

  6. Repeat with second ball.

  7. Place 3 rounds of dough on each potpie, overlapping as necessary (any unused rounds can be baked on their own as biscuits). Brush dough with egg wash, put potpies on a cookie sheet lined with alumi-num foil, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.

  8. PER SERVING 538 CAL., 42% (225 CAL.) FROM FAT; 28 G PROTEIN; 25 G FAT (13 G SAT.); 51 G CARBO (3.5 G FIBER; 1,034 MG SODIUM; 160 MG CHOL.

Categories

Main Dish

Nutrition Facts
Serving Size 445.5g
Amount Per Serving
Calories
566
Calories from Fat
216
% Daily Value*
Total Fat
24.0g
37%
Saturated Fat
11.4g
57%
Trans Fat
0.0g
Cholesterol
157mg
52%
Sodium
1304mg
54%
Potassium
873mg
25%
Total Carbohydrates
58.8g
20%
Dietary Fiber
5.2g
21%
Sugars
7.5g
Protein
28.2g
Vitamin A 93% Vitamin C 33%
Calcium 17% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in selenium
  • High in vitamin A
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