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Basil Biscuit Topped Chicken Pot Pie
Time: 40 mins
Ingredients
- 2 cups cooked chicken, diced
- 1 onion, chopped
- 3 red potatoes, diced
- 1 3/4 cups chicken stock
- 1 cup mixed vegetables (I use frozen peas, carrots, corn, and beans)
- 1 teaspoon sage
- 1 teaspoon parsley
- 1 teaspoon celery salt
- 1/2 cup flour (use 1/4 cup for a more soupy casserole)
Directions
- 1 For the Base: Combine all ingredients in a medium mixing bowl
- 2 Spread evenly in a 8 x 8 casserole dish
- 3 For the Biscuit Topping:
- 4 Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
- 5 Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
- 6 Stir in just enough water so dough leaves side of bowl and forms a ball
- 7 (Too much liquid will make dough sticky; not enough will make it dry) Place dough onto lightly floured surface
- 8 Knead lightly 20 to 25 times
- 9 Roll or pat 1/2 inch thick
- 10 Spread over filling and brush with egg
- 11 Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles
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