Hearty Chicken Pot Pie

A perfect comfort food for dinner.

Hearty Chicken Pot Pie

Yield

6 Servings

Prep Time

0:45

Bake Time

15 to 20 minutes

Cook Time

10 minutes

Rise Time

30 minutes

Yield

6 Servings

Prep Time

0:45

Bake Time

15 to 20 minutes

Cook Time

10 minutes

Rise Time

30 minutes

ingredients

  • Biscuits
  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup buttermilk
  • 1/4 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • Filling
  • 3 tablespoons butter divided
  • 1 medium onion diced
  • 2 cups cooked diced chicken
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 cup chicken broth
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black medium grind pepper
  • 1 cup cold milk
  • 3 tablespoons corn starch

DIRECTIONS

  1. Biscuits:
  2. Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening using a pastry blender OR two knives until mixture resembles coarse crumbs. Add yeast to warm water. Stir to dissolve. Add yeast mixture and buttermilk to dry ingredients; stir until combined.
  3. Place dough on a lightly floured surface. Knead 10 to 15 times; form into a ball. Pat dough to 3/4-inch thickness. Cut 10 to 12 biscuits using a 2-inch biscuit cutter (or use a straight sided drinking glass); place on ungreased baking sheet. Cover; let rise in a warm, draft-free place until doubled in size, about 30 minutes. Make filling while dough is rising.
  4. Filling:
  5. Preheat oven to 400°F.
  6. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion and cook about 5 minutes, until onion is soft. Stir in chicken, vegetables, broth, garlic, salt and pepper. Bring to a boil. Combine milk and corn starch in a measuring cup or small bowl. Stir into chicken mixture. Stirring constantly, bring mixture to a boil and boil 1 minute.
  7. Spoon chicken mixture into a 2 or 3-quart casserole. Top with the risen biscuits. Melt remaining 1 tablespoon of butter and drizzle over biscuits. Place casserole on baking sheet (to catch any boil-overs in the oven).
  8. Bake for 15 to 20 minutes, until filling is bubbly and biscuits are lightly browned.
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