Biscuit-Topped Chicken Potpie |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
|
Tasty Biscuit-Topped Chicken Potpie will be a one-dish hit with both the kids and adults. If you’re pressed for time, use 6 large refrigerated biscuits from a 1-lb. can. Ingredients:
1 1/2 cups all-purpose flour |
2 1/4 teaspoons baking powder |
1 teaspoon salt |
9 tablespoons unsalted butter, chilled, cut into small pieces |
1/4 cup plus 3 tbsp. milk |
1/2 cup heavy cream |
2 1/2 tablespoons cornstarch |
2 tablespoons unsalted butter |
1 shallot, finely chopped |
1 1/2 cups low-sodium chicken broth |
2 cups frozen mixed vegetables, thawed |
3 cups shredded cooked boneless, skinless chicken (from a rotisserie bird) |
1/2 teaspoon salt |
Directions:
1. Make biscuits: Preheat oven to 375ºF. Line a baking sheet with parchment. Mix flour, baking powder and salt in a bowl. Use a pastry cutter to cut in butter until mixture resembles coarse sand. Gently stir in all but 1 Tbsp. milk. Turn dough onto a lightly floured countertop, knead just to bring together; pat into a 1/2-inch-thick circle. Cut into 6 biscuits with a 3-inch cutter. Place on baking sheet, cover and chill.
2. Make filling: Whisk cream and cornstarch in a bowl. Melt butter in a large pan over medium heat. Sauté shallot until softened, about 3 minutes. Stir in broth, vegetables, chicken and salt; bring to a boil. Stir in cream mixture; cook, stirring, until thickened.
3. Transfer filling to an 11-by-7-inch baking dish; arrange biscuits on top. Brush biscuits with remaining 1 Tbsp. milk. Bake until biscuits are golden, 18 to 20 minutes. Let stand 5 minutes before serving.
|
|