Biscuit Topped Chicken Pot Pie
Servings 8 servings
Calories 365kcal
Ingredients
- 4 Tbsp butter or light butter
- 3 green onions thinly sliced
- 2 clove garlic minced
- 1/4 cup all-purpose flour
- 2 tsp Poultry Magic or Rotisserie Chicken seasoning
- salt and black pepper to taste
- 2 cup low sodium chicken broth or stock
- 1/2 cup half and half
- 3 cup roasted chicken roughly chopped
- 1 10 oz package frozen mixed vegetable steamed and drained
- 1 Tbsp chopped fresh tarragon (or 1 tsp dried)
- Biscuits:
- 2 cup self-rising flour
- 1/4 cup grated Parmesan cheese
- 1 Tbsp chopped chives
- 1 1/2-2 cups whole buttermilk or heavy cream
- 1 Tbsp melted butter to brush the tops
Instructions
- Preheat the oven to 375°F. On the stovetop in a 10-inch cast iron skillet or oven safe skillet, melt the butter. Add the green onion and minced garlic and cook over medium-high for 1-2 minutes until softened.
- Lower the heat to medium, sprinkle 1/4 cup all purpose flour over the butter. Add the poultry seasoning, salt and black pepper to your taste. Stir until the butter is absorbed.
- Whisk in the chicken broth and half and half. Simmer until thickened around 3-5 minutes.
- Add the chopped chicken, steamed mixed vegetables and chopped tarragon. Stir until evenly combined.
- For the biscuits, in a medium mixing bowl, mix together the self-rising flour, Parmesan cheese, and chives. Add 1 1/2 cup heavy cream or whole buttermilk, adding additional as needed to form a soft dough.
- Use a 2 ounce ice cream scoop to form the biscuit topping. Space evenly on top. Brush the tops with additional cream or melted butter.
- Bake for 25 minutes or until bubbly and the biscuits are cooked through. Broil if needed to brown the tops further at the end of baking.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 35g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 227mg | Potassium: 414mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2266IU | Vitamin C: 6mg | Calcium: 147mg | Iron: 2mg