Chicken and Vegetable Pot Pies with Dilled Biscuit Topping
Pot pies have been enjoyed since medieval times and were originally made with a crust made of bread dough.
This is high protein and non vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Chicken and Vegetable Pot Pies with Dilled Biscuit Topping
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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In a large skillet, heat butter over medium heat. Add chicken and cook until no longer pink. Remove from skillet and set aside.
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In the same skillet, add onion and carrots. Cook until vegetables are tender.
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Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk. Cook until thickened.
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Add peas, dill, salt, and cooked chicken. Stir well.
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Divide the mixture into individual oven-safe dishes.
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In a mixing bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk and dill.
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Drop spoonfuls of biscuit dough on top of the chicken mixture.
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Bake for 25-30 minutes or until biscuits are golden brown.
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Let rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 35g12%
- Sugars 6g
- 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.
