Biscuit-Topped Chicken Pot Pie
Make the filling on Sunday, then just add the topping today while the oven heats. Milk in the filling and in the biscuits adds calcium. Serve with salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 716 |
| pro | 45 g |
| total fat | 31 g |
| sat. fat | 14 g |
| carb | 65 g |
| fibre | 6 g |
| chol | 154 mg |
| sodium | 1.344 mg |
| % RDI: | - |
| calcium | 29% |
| iron | 39% |
| vit A | 163% |
| vit C | 15% |
| folate | 52% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
3 carrots, sliced
2 cups (500 mL) quartered mushrooms
1 small onion, chopped
1/2 tsp (2 mL) each dried tarragon, salt and pepper
1/3 cup (75 mL) all-purpose flour
1-3/4 cups (425 mL) each milk and sodium-reduced chicken stock
2 cups (500 mL) cut (2-inch/5 cm lengths) green beans
3 cups (750 mL) shredded cooked chicken
1 tsp (5 mL) dijon mustard
Biscuit Topping:
1-1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/3 cup (75 mL) cold butter, cubed
2/3 cup (150 mL) milk
Preparation:
In large saucepan, heat oil over medium-high heat; saut?arrots, mushrooms, onion, tarragon, salt and pepper until onion is softened, about 8 minutes.
Add flour; cook, stirring, for 1 minute. Gradually whisk in milk and stock; bring to boil, stirring. Add beans. Reduce heat and simmer, stirring often, until thick enough to coat back of spoon, about 6 minutes. Stir in chicken and mustard. Spoon into round 8-cup (2 L) baking dish; set aside. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days; rewarm in microwave to continue.)
Biscuit Topping: In food processor, pulse together flour, baking powder and salt ; pulse in butter until crumbly. Drizzle in milk, pulsing just until soft sticky dough forms. Turn out onto floured surface; knead 10 times or until smooth. Pat out to fit top of baking dish. Cut into 8 wedges; arrange over chicken mixture.
Bake on rimmed baking sheet in 400°F (200°C) oven until biscuits are golden and no longer doughy on bottom, about 40 minutes.
Additional Information
Tags:
Main Course; Vegetables; Grains; Poultry-Chicken; Cheese/Other Dairy; Bake;
Source
Canadian Living Magazine: March 2006
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