Cooked chicken breast with biscuits on top

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Name: Biscuit -Topped Chicken Potpie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 tablespoon Canola Oil; 1 1/2 cups Chopped onions; 1 cup Chopped carrots; 1/2 cup Chopped celery; 1 clove Garlic minced; 1/4 cup All purpose flour; 1/4 teaspoon Kosher Salt; 1/4 teaspoon Black pepper; 4 cups Chicken Stock unsalted; 2 cups Cooked chicken breast shredded; 1 cup Green peas frozen but thawed; 3/4 ounce Poultry blend herbs fresh, if possible; Cooking spray; 1 cup All purpose flour; 1 teaspoon Baking soda; 1/4 cup Butter coold and cubed; 1/3 cup Buttermilk

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INGREDIENTS

FILLING
1 tablespoon Canola Oil
1 1/2 cups Chopped onions
1 cup Chopped carrots
1/2 cup Chopped celery
1 clove Garlic ; minced
1/4 cup All purpose flour
1/4 teaspoon Kosher Salt
1/4 teaspoon Black pepper
4 cups Chicken Stock ; unsalted
2 cups Cooked chicken breast ; shredded
1 cup Green peas ; frozen but thawed
3/4 ounce Poultry blend herbs ; fresh, if possible
Cooking spray
BISCUITS
1 cup All purpose flour
1 teaspoon Baking soda
1/4 cup Butter ; coold and cubed
1/3 cup Buttermilk

Servings

INSTRUCTIONS

1. Preheat oven to 425 degrees Fahrenheit

2. To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; saute 4 minutes. Add garlic; saute 30 seconds. Weigh or lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly. Stir in stock; bring to boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Stir in chicken and peas; simmer 5 minutes. Remove from heat. Remove rosemary from fresh herb package (do not use - save for something else) Remove leaves from stems and chop until you have 2 tablespoons. Stir chopped herbs into filling. Pour filling into a 2-quart baking dish or cast-iron skillet coated with cooking spray

3. To prepare biscuits, weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine flour and baking soda. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, Stir in buttermilk. Turn dough out onto a lightly floured surface; knead gently 5 or 6 times. Roll to a 9-inch circle. Cut with a 2-inch round biscuit cutter, re rolling scraps. arrange biscuits over filling; coat with cooking spray. Bake at 425 degrees Fahrenheit for 35 minutes or until browned.

NOTES

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Biscuit -Topped Chicken Potpie

FILLING
1 tablespoon Canola Oil
1 1/2 cups Chopped onions
1 cup Chopped carrots
1/2 cup Chopped celery
1 clove Garlic minced
1/4 cup All purpose flour
1/4 teaspoon Kosher Salt
1/4 teaspoon Black pepper
4 cups Chicken Stock unsalted
2 cups Cooked chicken breast shredded
1 cup Green peas frozen but thawed
3/4 ounce Poultry blend herbs fresh, if possible
 Cooking spray
 BISCUITS
1 cup All purpose flour
1 teaspoon Baking soda
1/4 cup Butter coold and cubed
1/3 cup Buttermilk

1. Preheat oven to 425 degrees Fahrenheit
2. To prepare filling, heat oil in a large saucepan over medium-high heat.  Add onion, carrot, and celery; saute 4 minutes.  Add garlic; saute 30 seconds. Weigh or lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.  Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly.  Stir in stock; bring to boil.  Reduce heat to medium; simmer 8 minutes, stirring occasionally.  Stir in chicken and peas; simmer 5 minutes. Remove from heat.  Remove rosemary from fresh herb package (do not use - save for something else)  Remove leaves from stems and chop until you have 2 tablespoons.  Stir chopped herbs into filling.  Pour filling into a 2-quart baking dish or cast-iron skillet coated with cooking spray
3.  To prepare biscuits, weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife.   Combine flour and baking soda.  Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, Stir in buttermilk.  Turn dough out onto a lightly floured surface; knead gently 5 or 6 times.  Roll to a 9-inch circle.  Cut with a 2-inch round biscuit cutter, re rolling scraps. arrange biscuits over filling; coat with cooking spray.  Bake at 425 degrees Fahrenheit for 35 minutes or until browned.

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Biscuit-Topped Chicken Potpie
Maggie111

Nutrition

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Serving Size: 1 Serving (616g)
Recipe Makes: 6 Servings

Calories: 693
Calories from Fat: 421 (61%)

Amt Per Serving		% DV

	Total Fat 46.8g	62 %
	Saturated Fat 26.1g	131 %
	Monounsaturated Fat 13.9g
	Polyunsanturated Fat 3.4g
Cholesterol 151.5mg		47 %
Sodium 854.2mg		29 %
Potassium 706.2mg		19 %
Total Carbohydrate 40.2g		12 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 37.1g
Protein 27.9g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 693

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