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Chicken Pot Pie with Biscuits Recipe

   
 

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     Chicken Pot Pie with Biscuits

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
1 teaspoon Vegetable Oil
1 tablespoon Butter
6 Chicken Thighs, cut into bite sized pieces
1/2 Onion, diced
1 stalk of Celery, chopped
2 Carrots and 1 Parsnip, peeled and chopped
3 tablespoons Flour
2 cups Milk
2 cups Chicken Broth
 
1-2 Potatoes, cut into bite sized pieces, and Sliced Mushrooms
1/4 teaspoon dried Thyme and Rosemary and 1 Bay Leaf
Salt and Pepper as needed
1 1/2 cups All Purpose Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda and 1/4 teaspoon Salt
1/4 cup Cold Butter, cut into small pieces
1 cup Buttermilk

Instructions
In a large pot, heat the oil and butter on medium high heat. Cook the chicken, seasoning with salt and pepper, until mostly cooked through. Remove the chicken, and set aside. Add the onion, celery, carrots, and parsnip. Season with salt and pepper, and cook for 5-6 minutes. Add the 3 tablespoons of flour, and stir constantly for 2 minutes. Slowly add the milk and chicken broth, stirring as you pour. Add the chicken, potatoes, mushrooms, and herbs. Add a bit more salt for the potatoes. Bring to a boil, cover, reduce the heat to medium-low, and cook for 20 minutes.
Preheat the oven to 400 degrees during this time, and spray a casserole or baking dish with cooking spray. In a bowl, combine the flour, baking powder, baking soda, and salt. Add the butter, and cut into the dry ingredients using either forks/pastry cutter or a food processor. Once you have something that resembles coarse crumbs, add the buttermilk, and stir.
Remove the pot pie filling from the stove top, and pour into the baking dish. Drop large spoonfuls of biscuit dough on top of the filling. Bake for 20 minutes, or until you notice some color forming on the tops of the biscuits.


Originally Submitted
3/14/2015





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