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Poultry: Chicken Pot Pie with Biscuit Topping Recipe

Looking for an easy Poultry: Chicken Pot Pie with Biscuit Topping recipe? Learn how to make Poultry: Chicken Pot Pie with Biscuit Topping using healthy ingredients.


Submitted by color_blue

Makes 12 servings



Modified from cookingforengineers.com.

Recipe Ingredients for Poultry: Chicken Pot Pie with Biscuit Topping


For the Creamed Chicken:
3 c. chicken, shredded
2 c. chicken broth
4 T. butter
1/2 c. whole wheat pastry flour
1 1/2 c. whole milk (or skim)
1/2 tsp. nutmeg
1 lemon juice, to taste
1 white pepper, to taste

For the Pie Filling:
2 T. olive oil
1 medium onion, chopped
1 1/2 c. chopped carrots (thawed if using frozen)
1/4 c. chopped celery
6 oz. chopped mushrooms
2 medium Yukon Gold potatoes
3/4 c. peas (thawed if using frozen)
3/4 c. frozen corn, thawed
3 T. minced fresh parsley

For the Biscuit Topping:
1 c. all-purpose flour
1 c. whole wheat pastry flour
6 T. cold butter
3/4 c. whole milk
1 T. baking powder
1/4 tsp. salt
1 egg, beaten (for brushing)

Recipe Directions for Poultry: Chicken Pot Pie with Biscuit Topping

  1. Prepare creamed chicken: Melt butter in saucepan over low heat. Add flour and whisk.

  2. After one minute, remove from heat and add 2 cups chicken broth. Whisk until smooth.

  3. Add milk and whisk over medium heat until simmering. Remove from heat, scrape sides of the saucepan, and whisk vigorously to break and chunks. Return to medium heat for one more minute.

  4. Turn off heat and mix in chicken and sherry.

  5. Add lemon juice, nutmeg, salt and white pepper to taste.

  6. Prepare chicken pie filling: Microwave potatoes until just cooked, but still firm. Cut into small cubes.

  7. Heat olive oil in nonstick skillet over medium heat. Add onions, celery, carrots, and mushrooms and cook until tender, about five minutes. Stir in potatoes, parsley, and peas.

  8. Mix vegetables and creamed chicken together and pour mixture into 13x9-inch baking pan.

  9. Prepare biscuit topping: Mix flours, baking powder, and salt together in a large bowl. Using a pastry cutter or a pair of knives, cut the butter into the flour until pea-sized pieces of butter form. The butter must be cold for this process. If it starts to get mushy, slip it into the refrigerator for 15 minutes to firm back up before continuing.

  10. Add the milk and mix gently with a spatula. (Do not knead which will produce gluten and make the biscuit bread-like instead of light and flaky.)

  11. Using your hands, form the dough into a ball once the milk has been evenly distributed throughout. You might need to use a kneading action to get it into a manageable shape and to remove some dough from the sides of your container, but try not to knead too much.

  12. Transfer the dough to a clean surface and roll out into a large sheet about -inch thick.

  13. Cut the dough into squares and lay out all the biscuit pieces side-by-side to cover the pie. Press the knife straight down to cut the pieces ? do not saw back and forth or you may get a failed or uneven rising.

  14. Brush beaten egg over the surface of the pot pie crust to give it a brown color after baking.

  15. Bake at 400F for 25 to 35 minutes or until the crust is golden brown and the chicken mixture is bubbling.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 253.5g
Amount Per Serving
Calories
347
Calories from Fat
141
% Daily Value*
Total Fat
15.7g
24%
Saturated Fat
7.8g
39%
Trans Fat
0.0g
Cholesterol
73mg
24%
Sodium
311mg
13%
Potassium
628mg
18%
Total Carbohydrates
33.9g
11%
Dietary Fiber
3.9g
16%
Sugars
5.1g
Protein
17.8g
Vitamin A 57% Vitamin C 17%
Calcium 13% Iron 12%
* 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 vitamin A
  •   Bad points
  • High in saturated fat
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