Biscuit-Topped Chicken Pot Pies / Pies Recipe

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Biscuit-Topped Chicken Pot Pies / Pies
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Ingredients
28
Count
Nutrition
796
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 425ºF.
  2. TO PREPARE BISCUITS:.
  3. To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 teaspoons salt.
  4. Using two forks, your fingers or a pastry cutter, cur in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough.
  5. Stir in cheese and sage.
  6. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
  7. Lightly flour a counter, a rolling pin, and your hands.
  8. Divide dough into 2 balls.
  9. Roll out first ball to a 1/4-in. thickness, then use a 2 1/2-in. biscuit cutter or glass to cut into rounds, scraping and rerolling dough as needed.
  10. Repeat with second ball.
  11. Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
  12. PREPARE CHICKEN & VEGETABLES;.
  13. In a medium saucepan over high heat, bring chicken stock to a boil.
  14. Add carrots, potatoes, and celery.
  15. Lower heat to medium and cook until vegetables are tender, 5-7 minutes.
  16. Drain vegetables, reserving stock; set both aside separately.
  17. In a large Dutch oven melt salted butter over medium heat.
  18. Add onion, cook until golden, 6-8 minutes.
  19. Add mushrooms; cook 5 more minutes.
  20. Add fresh thyme and 5 tablespoons flour and cook 2 minutes.
  21. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8-10 minutes.
  22. Season with nutmeg, 1 teaspoons salt, black pepper to taste, & red pepper flakes, if using.
  23. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers, leaving the top 1/4 inches unfilled.
  24. FINAL ASSEMBLY & BAKING:.
  25. Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
  26. Brush dough with egg wash, put potpies on a cookie sheet lined with aluminum foil, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.
  27. Serve with sliced tomatoes & onions with a light vinaigrette dressing and a nice wine.
  28. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 796.06 Kcal (3333 kJ)
Calories from fat 404.95 Kcal
% Daily Value*
Total Fat 44.99g 69%
Cholesterol 128.44mg 43%
Sodium 2519.72mg 105%
Potassium 858.69mg 18%
Total Carbs 73.25g 24%
Sugars 7.38g 30%
Dietary Fiber 8.16g 33%
Protein 27.54g 55%
Vitamin C 69.8mg 116%
Vitamin A 0.6mg 20%
Iron 4.5mg 25%
Calcium 376mg 38%
Amount Per 100 g
Calories 171.9 Kcal (720 kJ)
Calories from fat 87.44 Kcal
% Daily Value*
Total Fat 9.72g 69%
Cholesterol 27.74mg 43%
Sodium 544.11mg 105%
Potassium 185.43mg 18%
Total Carbs 15.82g 24%
Sugars 1.59g 30%
Dietary Fiber 1.76g 33%
Protein 5.95g 55%
Vitamin C 15.1mg 116%
Vitamin A 0.1mg 20%
Iron 1mg 25%
Calcium 81.2mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.9
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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