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Pot pies have been enjoyed since medieval times and were originally made with a crust made of bread dough.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.
Ingredients
- 12 ounce Chicken Breast
- 1 cup Carrots
- 1 cup Frozen Peas
- 1 cup Onion
- 1/4 cup All-Purpose Flour
- 1 1/2 cup Chicken Broth
- 1/2 cup Milk
- 1 tablespoon Fresh Dill
- 2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 4 tablespoon Unsalted Butter
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat butter over medium heat. Add chicken and cook until no longer pink. Remove from skillet and set aside.
- In the same skillet, add onion and carrots. Cook until vegetables are tender.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk. Cook until thickened.
- Add peas, dill, salt, and cooked chicken. Stir well.
- Divide the mixture into individual oven-safe dishes.
- In a mixing bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk and dill.
- Drop spoonfuls of biscuit dough on top of the chicken mixture.
- Bake for 25-30 minutes or until biscuits are golden brown.
- 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.