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Biscuit-Topped Chicken Pot Pie

By The Canadian Living Test Kitchen

Tested till perfect

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Biscuit-Topped Chicken Pot Pie

This recipe makes 4 servings

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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 mg
% RDI: -
calcium 29
iron 39
vit A 163
vit C 15
folate 52

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.

Ingredients

  • 1 tbsp vegetable oil
  • 3 carrots, sliced
  • 2 cups quartered mushrooms
  • 1 small onion, chopped
  • 1/2 tsp dried tarragon
  • 1/2 tsp each of salt and pepper
  • 1/3 cup all-purpose flour
  • 1-3/4 cups milk
  • 1-3/4 cups sodium-reduced chicken stock
  • 2 cups green beans, cut in 2-inch (5 cm) lengths
  • 3 cups shredded cooked chicken
  • 1 tsp Dijon mustard
  • Biscuit Topping:
  • 1-1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup cold butter, cubed
  • 2/3 cup 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.

Source : Canadian Living Magazine: March 2006

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