With or without the chicken, this is essentially a pot pie, but instead of a pastry crust it uses biscuits to top! This one has been a family favorite for many years and rarely involves leftovers. The top complaint: not enough biscuits. :0)
The way I prepare this seperates the chicken (pre-cooked, rotisserie style) until the very end. Since I'm a vegetarian and the family is not, I make myself a small veggie-only dish right before I mix in the chicken, top it with biscuits too and bake a large one with chicken and a small one without. This is a great dish when you have a mixture of food preferences. Warm, soothing comfort-food regardless.
Melt the butter on the stovetop in a Dutch oven or other oven-safe saute pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.
Whisk the stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken and vegetables, continuing to stir until the mixture is heated through and thickens up, about 7 to 10 minutes. Add salt and pepper to taste.
Remove the pan from the stovetop and heat the oven to 375 F. Make biscuit topping OR top mixture with pre-made biscuits
Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.
Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)
Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6 to 8 servings.
Veggies used: celery, carrots, red bell pepper, potato, mushrooms, broccoli. This was an instant favorite with both boys. Declan love the biscuits and the chicken, but picked through the veggies. But I think he'll come around as it becomes more familiar. Cameron gobbled up seconds and even thirds. This was a very easy recipe, and took less than an hour total. MAKE THIS AGAIN!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1999g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 304 (25%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 4g|
|Cholesterol 119.7mg||37 %|
|Sodium 4844.3mg||167 %|
|Potassium 2287.1mg||60 %|
|Total Carbohydrate 200.9g||59 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 177.7g|
|Protein 36.1g||52 %|
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.
Calories per serving: 1193
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