Biscuit-Topped Chicken Pot Pie
Chicken pot pie is believed to have originated in Greece, where it was known as 'Artocreas,' meaning bread and meat.
This is high protein and non vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1 pound Chicken
- 1 cup Carrots
- 1 cup Peas
- 1 medium Onion
- 1 cup Flour
- 2 cup Chicken broth
- 1 cup Milk
- 2 tablespoon Butter
- 2 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add chopped onion and cook until translucent.
- Add diced chicken and cook until browned.
- Stir in flour, salt, and black pepper. Cook for 1-2 minutes.
- Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
- Add carrots and peas. Cook for another 5 minutes.
- Transfer the mixture to a baking dish.
- In a separate bowl, combine flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs.
- Stir in milk and parsley until just combined.
- Drop spoonfuls of the biscuit dough onto the chicken mixture.
- Bake for 20-25 minutes or until the biscuits are golden brown and the filling is bubbly.
- Let it rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 25g50%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.