Basil Biscuit Topped Chicken Pot Pie |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Good Old Comfort Food! Created for RSC #6! 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) |
1/4 cup shortening |
2 cups all-purpose flour or 2 cups whole wheat flour |
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves |
1 tablespoon sugar (optional) |
3 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon cracked black pepper |
3/4 cup water |
3 teaspoons powdered milk |
1 egg, slightly beaten,for glaze |
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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