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Biscuit Topped Chicken Pot Pie 

Serves one adult and three small hungry children (so maybe three servings?) 
About 30 minutes 
Preheat oven to 400* 

1 Tbsp Olive Oil 
1 large carrot thinly sliced 
1/2 small apple, chopped 
4 green onions, sliced 
1 1/2 Tbsp chopped fresh parsley 
2 cups chicken broth 
1/2 cup frozen corn 
1/2 cup frozen peas 
1 1/2 cups chopped cooked chicken 
salt and pepper to taste 
1 cup of milk whisked with
3 Tbsp sifted flour 

Preheat oven to 400*.

Heat oil in a large saucepan. Add the carrots to start cooking while you get everything else assembled. Chop the apple and toss it in with the carrots. Stir and cook for about 2 minutes, until the carrot is just starting to cook. Add in everything else EXCEPT for the milk and flour. 

Bring it all to a boil and simmer for about 5 minutes. Whisk flour and milk together and strain through a sieve to add it to the rest of the pot (this gets rid of the lumps). Bring back to a low boil, then simmer until it is thickened. Keep warm while you make the biscuits. 

Biscuits
(this makes a little more than what you need for the pot pie) 
2 cups flour 
1 Tbsp baking powder 
1/4 tsp salt 
1/4 cup cold butter or margarine cut into small chunks 
3/4 cup cold milk 

Stir the dry ingredients together and cut the butter in until it looks like coarse crumbs. Stir the milk in just until the whole thing is moistened. Knead it very lightly 2 or 3 times.

Pour the hot chicken into a casserole. Drop pieces of the biscuits on top of the stew. Bake in a 400* oven for about 20 minutes, until the biscuits are just starting to brown on top.