Chicken Potpie with Biscuits
Chicken Potpie with Biscuits takes approximately 1 hour and 20 minutes from beginning to end. This main course has 581 calories, 32g of protein, and 24g of fat per serving. This recipe serves 6 and costs $2.47 per serving. Head to the store and pick up pepper, flat-leaf parsley, flour, and a few other things to make it today. This recipe from Eating Well has 2338 fans. Overall, this recipe earns a spectacular spoonacular score of 95%. Try Beef Potpie with Biscuits, Southwestern Potpie with Cornmeal Biscuits, and Beef-and-Vegetable Potpie with Cheddar Biscuits for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 50 minutes
Ingredients:
1 tablespoon baking powder
2 teaspoons canola oil
5 tablespoons canola oil
1 14-ounce can reduced-sodium chicken broth
3 cups chopped cooked chicken breast (see Tip)
1 teaspoon dried thyme
1/3 cup chopped flat-leaf parsley
1/2 cup all-purpose flour
1 cup all-purpose flour
1 16-ounce bag frozen mixed vegetables, thawed
3/4 cup nonfat milk
1 small onion, chopped
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 1/2 teaspoons sugar
4 tablespoons cold unsalted butter, cubed
1 1/4 cups whole-wheat or white whole-wheat flour
Equipment:
whisk
bowl
cookie cutter
frying pan
Cooking instruction summary:
To prepare filling: Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add vegetables; cook, stirring, until hot, 2 to 3 minutes. Sprinkle with flour and thyme; stir to coat. Add broth and milk and stir until thickened, 4 to 6 minutes. Stir in chicken, parsley, pepper and salt. Transfer to a 9-by-13 inch (or 3-quart) baking dish.Preheat oven to 350F.To prepare biscuits: Whisk whole-wheat flour, all-purpose flour, baking powder, sugar and salt in a large bowl. Add butter and rub together with your fingertips until the mixture begins to look like cornmeal. Drizzle with oil and toss to coat. Drizzle with milk and mix together. Turn dough out onto a lightly floured surface and knead a few times. Roll or pat the dough into a 10-by-6-inch rectangle, then cut into 6 biscuits. (Or use a cookie cutter, if you prefer.) Place biscuits on top of the filling with equal space in between (theyll only partially cover the top).Bake the potpie until it is bubbling around the edges and the biscuits are light brown, 38 to 40 minutes. Let cool for 10 minutes before serving.
Step by step:
Transfer to a 9-by-13 inch (or 3-quart) baking dish.Preheat oven to 350F.To prepare biscuits
1. Whisk whole-wheat flour, all-purpose flour, baking powder, sugar and salt in a large bowl.
2. Add butter and rub together with your fingertips until the mixture begins to look like cornmeal.
3. Drizzle with oil and toss to coat.
4. Drizzle with milk and mix together. Turn dough out onto a lightly floured surface and knead a few times.
5. Roll or pat the dough into a 10-by-6-inch rectangle, then cut into 6 biscuits. (Or use a cookie cutter, if you prefer.)
6. Place biscuits on top of the filling with equal space in between (theyll only partially cover the top).
7. Bake the potpie until it is bubbling around the edges and the biscuits are light brown, 38 to 40 minutes.
8. Let cool for 10 minutes before serving.
To prepare filling
1. Heat oil in a large skillet over medium heat.
2. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes.
3. Add vegetables; cook, stirring, until hot, 2 to 3 minutes. Sprinkle with flour and thyme; stir to coat.
4. Add broth and milk and stir until thickened, 4 to 6 minutes. Stir in chicken, parsley, pepper and salt.
Nutrition Information:
covered percent of daily need
