Biscuit-Topped Chicken Pot Pie

By The Canadian Living Test Kitchen

222 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	716716 cal
pro	45 g45g pro
total fat	31 g31g total fat
sat. fat	14 g14g sat. fat
carb	65 g65g carb
fibre	6 g6g fibre
chol	154 mg154mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	2929 calcium
iron	3939 iron
vit A	163163 vit A
vit C	1515 vit C
folate	5252 folate

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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 1 1tbsp tbspvegetable oil
3 carrots , sliced3 3carrotcarrots, sliced
2 cups quartered mushrooms 2 2cups cupsquartered mushroommushrooms
1 small onion , chopped1 1small onion, chopped
1/2 tsp dried tarragon 1/2 1/2tsp tspdried tarragon
1/2 tsp each of salt and pepper 1/2 1/2tsp tspeach of salt and pepper
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1-3/4 cups milk 1-3/4 1-3/4cups cupsmilk
1-3/4 1-3/4cups cupssodium-reduced chicken stock
2 2cups cupsgreen beangreen beans, cut in 2-inch (5 cm) lengths
3 cups shredded cooked chicken 3 3cups cupsshredded cooked chicken
1 tsp Dijon mustard 1 1tsp tspDijon mustard
Biscuit Topping:
1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
2 tsp baking powder 2 2tsp tspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1/3 cup cold butter , cubed1/3 1/3cup cupcold butter, cubed
2/3 cup milk 2/3 2/3cup cupmilk

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