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Chicken Pot Pie With Biscuit Crust

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Ingredients

Adjust Servings:
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
3 cups cooked chicken, cut into small pieces or cubes
1 (16 ounce) bag frozen peas and carrots
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter
1/3 cup milk

Nutritional information

324.3
Calories
166 g
Calories From Fat
18.5 g
Total Fat
11.3 g
Saturated Fat
48.1 mg
Cholesterol
820.6 mg
Sodium
33 g
Carbs
3.5 g
Dietary Fiber
0.7 g
Sugars
8.5 g
Protein
246g
Serving Size

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Chicken Pot Pie With Biscuit Crust

Features:
    Cuisine:

    This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken Pot Pie with Biscuit Crust, This is a combo of my Chicken Pot Pie filling and my mother in-law’s Biscuit Style Crust They go together fabulously This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier Enjoy!


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    Steps

    1
    Done

    Crust: This Is For Just a Top Crust.

    2
    Done

    If You Would Like a Top and Bottom, Double the Recipe.

    3
    Done

    Combine Dry Ingredients and Cut in Butter Until It Resembles Small Peas.

    4
    Done

    Add Milk All at One and Stir Just to Moisten.

    5
    Done

    Pour Out Onto a Floured Surface and Knead About 8 Times.

    6
    Done

    Roll Into Desired Shape, Depending If You Are Using a Round or Square Casserole Dish.

    7
    Done

    If You Are Making Two Crusts, Make Sure You Roll the Bottom One Larger.

    8
    Done

    Filling: Melt Butter Over Low Heat in a Large Saucepan.

    9
    Done

    Stir in Flour, Chopped Onions, Salt and Pepper.

    10
    Done

    Cook Until Mixture Is Bubbly, Stirring Constantly.

    11
    Done

    Remove from Heat and Whisk in Broth and Milk.

    12
    Done

    Put Back Over Heat and Heat to Boiling, Stirring Constantly For a Couple Minutes, Until Thickened.

    13
    Done

    (you Can Ignore the Above If You Have About 2 Cups of Leftover Gravy--Just Heat It Up in a Saucepan).

    14
    Done

    Add Chicken and Frozen Peas and Carrots Into the Mixture and Combine.

    15
    Done

    Remove from Heat.

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    Taylor Wong

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