This chicken biscuit pie is a favorite of my family. I double the recipe because I have hungry teenagers! Make your own biscuits or use premade refrigerated biscuits.
Ingredients
- butter: 0.33333 cup
- onion: 1 piece (chopped)
- all-purpose flour: 0.33333 cup
- ½ cups chicken broth: 1 piece
- milk: 0.66667 cup
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- frozen green peas: 1 cup
- frozen diced carrots: 1 cup
- cooked, shredded chicken meat: 2 cups
- all-purpose flour: 2 cups
- ½ teaspoons baking powder: 2 piece
- salt: 0.75 tsp
- shortening: 5 Tbsp
- milk: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.
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In a large saucepan, sauté chopped onion in butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour mixture into the prepared casserole dish.
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In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
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Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch drips.
