Hearty Chicken Pot Pie

A perfect comfort food for dinner.


Details

Difficulty

Moderate

Yield

6 Servings

Prep Time

45 minutes

Rise Time

30 minutes

Cook Time

10 minutes

Bake Time

15 to 20 minutes

Ingredients


  • Biscuits
  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon Argo® Baking Powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup buttermilk
  • 1/4 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • Filling
  • 3 tablespoons butter, divided
  • 1 medium onion, diced
  • 2 cups cooked, diced chicken
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 cup chicken broth
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black medium grind pepper
  • 1 cup cold milk
  • 3 tablespoons Argo® Corn Starch

Directions


Biscuits:
Combine flour, sugar, baking powder and salt in a large bowl.   Cut in shortening using a pastry blender OR two knives until mixture resembles coarse crumbs.  Add yeast to warm water.  Stir to dissolve.   Add yeast mixture and buttermilk to dry ingredients; stir until combined.

Place dough on a lightly floured surface. Knead 10 to 15 times; form into a ball.  Pat dough to 3/4-inch thickness.  Cut 10 to 12 biscuits using a 2-inch biscuit cutter (or use a straight sided drinking glass); place on ungreased baking sheet.  Cover; let rise in a warm, draft-free place until doubled in size, about 30 minutes.  Make filling while dough is rising.

Filling:
Preheat oven to 400°F.

Melt 2 tablespoons butter in a large saucepan over medium-high heat.  Add onion and cook about 5 minutes, until onion is soft.  Stir in chicken, vegetables, broth, garlic, salt and pepper.  Bring to a boil.  Combine milk and corn starch in a measuring cup or small bowl.  Stir into chicken mixture.  Stirring constantly, bring mixture to a boil and boil 1 minute.

Spoon chicken mixture into a 2 or 3-quart casserole.  Top with the risen biscuits.  Melt remaining 1 tablespoon of butter and drizzle over biscuits.  Place casserole on baking sheet (to catch any boil-overs in the oven).

Bake for 15 to 20 minutes, until filling is bubbly and biscuits are lightly browned.