Biscuit-Topped Chicken Potpie

Photo: Alison Gootee; Styling: Gerri Williams
Tasty Biscuit-Topped Chicken Potpie will be a one-dish hit with both the kids and adults. If you’re pressed for time, use 6 large refrigerated biscuits from a 1-lb. can.

Yield:

Serves 6

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes
Total: 50 Minutes

Nutritional Information

Calories 561
Fat 32 g
Satfat 19 g
Protein 29 g
Carbohydrate 38 g
Fiber 2 g
Cholesterol 147 mg
Sodium 895 mg

Ingredients

Biscuits:
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
9 tablespoons unsalted butter, chilled, cut into small pieces
1/4 cup plus 3 Tbsp. milk
Filling:
1/2 cup heavy cream
2 1/2 tablespoons cornstarch
2 tablespoons unsalted butter
1 shallot, finely chopped
1 1/2 cups low-sodium chicken broth
2 cups frozen mixed vegetables, thawed
3 cups shredded cooked boneless, skinless chicken (from a rotisserie bird)
1/2 teaspoon salt

Preparation

1. Make biscuits: Preheat oven to 375ºF. Line a baking sheet with parchment. Mix flour, baking powder and salt in a bowl. Use a pastry cutter to cut in butter until mixture resembles coarse sand. Gently stir in all but 1 Tbsp. milk. Turn dough onto a lightly floured countertop, knead just to bring together; pat into a 1/2-inch-thick circle. Cut into 6 biscuits with a 3-inch cutter. Place on baking sheet, cover and chill.

2. Make filling: Whisk cream and cornstarch in a bowl. Melt butter in a large pan over medium heat. Sauté shallot until softened, about 3 minutes. Stir in broth, vegetables, chicken and salt; bring to a boil. Stir in cream mixture; cook, stirring, until thickened.

3. Transfer filling to an 11-by-7-inch baking dish; arrange biscuits on top. Brush biscuits with remaining 1 Tbsp. milk. Bake until biscuits are golden, 18 to 20 minutes. Let stand 5 minutes before serving.

Note:

May 2012