Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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.

Recipe by MyRecipes May 2012

Gallery

Credit: Alison Gootee; Styling: Gerri Williams

Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

561 calories; fat 32g; saturated fat 19g; protein 29g; carbohydrates 38g; fiber 2g; cholesterol 147mg; sodium 895mg.
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