old fashioned chicken pot pie
I sometimes like to use just 2 cups self-rising flour, butter and milk...especially if I am in a hurry. :)
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prep time
cook time
method
Convection Oven
yield
Ingredients
- 1 cup sliced carrots
- 1/2 cup chopped onion
- 1/3 cup butter
- 1/3 cup all purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 4 cups cubed chicken breast, cooked
- 1 cup frozen peas
- 1 teaspoon salt
- BISCUIT TOPPING
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup cold butter
- 2/3 cup cold milk
How To Make old fashioned chicken pot pie
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Step 1In a large saucepan, saute carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended.
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Step 2Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas and salt; heat through. Pour into a greased shallow 2 1/2 quart baking dish; set aside.
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Step 3In a large bowl, combine the flour, baking powder, sugar, salt, and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times . Pat or roll out to 1/2" thickness; cut with a floured 2 1/2" biscuit cutter.
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Step 4Place biscuits over chicken mixture. Bake uncovered,at 400* for 15-20 minutes or until biscuits are golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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