Chicken Pot Pie with Cheesy Biscuit Topping

Filling:

1lb. frozen mixed vegetables (or any cooked vegetables of your choice; a nice way to use leftovers)

3 Tbsp butter, divided

1 cup chopped onion

3-4 cups cubed chicken

1/4 cup flour

1/2 – 1 tsp salt (to taste)

1/2 – 1 tsp black pepper (to taste)

1 tsp dried thyme

1 tsp dried basil

2 cups chicken broth

1 cup sour cream

Cheesy Biscuit Topping:

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp dried thyme

1 tsp dried basil

1/2 tsp black pepper

1/2 cup vegetable shortening

1 cup shredded Cheddar cheese

2 eggs, beaten

1 cup milk

Thaw frozen vegetables, or cook fresh vegetables. In a large heavy skillet, melt 1-1/2 Tbsp butter over medium-high heat. Add onion; cook until soft and slightly brown, stirring occasionally. Add slightly frozen vegetables and cook until heated through, 5-7 minutes. Transfer to a bowl, and set aside. Melt remaining butter in same skillet over medium heat. Add chicken and cook through, stirring a few times. Reduce heat to medium-low. Add flour, salt, pepper, thyme, and 1 tsp dried basil, stirring to coat chicken. Quickly add broth and cook until mixture begins to thicken. Add sour cream and mix until combined. Return vegetables to the skillet and stir. Reduce heat to low and let cook slowly for a few more minutes while you prepare biscuit topping.

Preheat oven to 400*F. Grease a 9×13 casserole dish. To prepare topping, in a large bowl, combine flour, baking powder, baking soda, salt, thyme, and pepper. Add shortening and blend with your fingertips or a pastry blender until mixture resembles coarse meal. Add cheese; toss to combine. Add beaten eggs and enough of the milk to form a very soft, wet dough. Pour filling into prepared casserole dish. Spoon biscuit mixture in clumps evenly over top of casserole until filling is covered. If your casserole dish seems very full, you may want to put a baking sheet under it in the oven to catch any drips. Bake until biscuit dough is puffed and filling is bubbling, 25-35 minutes.

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