Chicken Pot Pie with Baking Powder Biscuits
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INGREDIENTS BISCUITS
4 tablespoons melted butter or shortening
2 cups flour
4 tablespoons baking powder
1/2 to 1 cup grated Cheddar cheese, optional
1-1/2 cups milk, aboutMelt butter or shortening in microwave 10 to 15 seconds. Set aside.
In a large bowl combine flour and baking powder. Stir to combine with a fork. If using cheese, add now. Put a little aside to sprinkle on top. Gradually stir in milk and butter alternately.
Roll out dough on a floured surface and form into a large square, approximately 1/2-inch thick. Cut into triangles, squares, or cut into circles with a glass or biscuit cutter.
Place on sprayed cookie sheet. Set aside.
Chicken Pot Pie
1 teaspoon olive or canola oil
3 boneless, skinless chicken breasts
1 onion, finely chopped
10 mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon marjoram
1/4 teaspoon thyme leaves
1-1/2 teaspoons butter
1-1/2 tablespoons flour
1 cup milk
1 cup frozen, mixed vegetablesHeat oil in a large, nonstick frying pan on medium heat. Cut chicken into bite-size pieces and add to pan. Toss until chicken is no longer pink. Add onion and mushrooms to pan. Add spices to pan and stir.
Add to the pan in the following order: - butter, flour, and gradually add milk. Stir until thick.
Rinse vegetables under cold water and add to meat pan, stirring until mixed.
Pour entire mixture into a rectangular oven-safe baking dish. Bake chicken mixture in hot oven beside biscuits. Set timer for 15 minutes to check on biscuits, but they will likely take the full 20 minutes. Biscuits should be slightly brown. Remove biscuits to let cool.
Reset timer for a total of 20 minutes for the pot pie. Serve biscuits on top of chicken mixture.