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3 tbsp45 mLbutter
2 cups500 mLchopped carrots
2 cups500 mLchopped celery
1 cup250 mLchopped onion
2 tbsp30 mLfresh sage, chopped
3 tbsp45 mLRobin Hood® Original All Purpose Flour
2 cups500 mLchicken stock
1/2 cup125 mLCarnation® Evaporated Milk, plus additional for brushing on biscuits
2 cups500 mLcooked chicken, chopped
1 1/2 cups375 mLfrozen peas
2 cups500 mLRobin Hood® Original All Purpose Flour
2 1/2 tsp12 mLbaking powder
1 tsp5 mLsalt
1/2 tsp2 mLbaking soda
1/2 cup125 mLCrisco® All Vegetable Shortening
1 cup250 mLbuttermilk
1 : Melt butter in large skillet over high heat. Add next 4 ingredients and sauté for 5 minutes. Reduce heat to medium, cover and cook until vegetables are soft, about 10 minutes. Add flour and stir to coat vegetables. Add chicken stock and bring to a boil. Mixture will thicken. Reduce heat, add evaporated milk, peas and chicken. Cook until peas and chicken are heated through.
2 : Preheat oven to 425°F (220°C). Place 9 ramekins on baking sheet. Pour mixture into ramekins.
3 : Combine flour, baking powder, salt and baking soda in large mixing bowl. Cut in shortening with pastry blender or two knives until mixture is crumbly. Add buttermilk, all at once to dry ingredients, stirring with a fork until a soft, slightly sticky dough forms. Turn dough out onto floured surface and knead gently 8 to 10 times. Roll or pat dough to ¾” (2 cm) thickness. Cut with floured 3” (8 cm) round cutter. Place biscuits over filling. Brush with additional evaporated milk. Bake in preheated oven, 15-18 minutes, or until biscuits are golden and filling is bubbly.
No ramekins? Pour filling into 8” (20cm) or 9” (22.5cm) square pan and top with biscuits. Bake as directed.
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