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| Tasty Biscuit-Topped Chicken Potpie will be a one-dish hit with both the kids and adults. Use 6 large refrigerated biscuits from a 1-lb. can.
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| Ingredients: | |||||
| 1/2 cup | heavy cream | ||||
| 2 1/2 tablespoon | cornstarch | ||||
| 2 tablespoon | unsalted butter | ||||
| 1 ea | shallot | ||||
| 1 1/2 cups | low-sodium chicken broth | ||||
| 2 cups | frozen mixed vegetables, thawed | ||||
| 3 cups | shredded cooked boneless skinless chicken | ||||
| 1/2 tsp | salt | ||||
| 6 large | biscuits from a 1-lb can | ||||
| Directions: | |||||
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Make filling:
Whisk cream and cornstarch in a bowl. Melt butter in a large pan over medium heat. Sauté shallot until softened, about 3 minutes. Stir in broth, vegetables, chicken and salt; bring to a boil. Stir in cream mixture; cook, stirring, until thickened. Transfer filling to an 11-by-7-inch baking dish Arrange biscuits on top. Brush biscuits with remaining 1 Tbsp. milk. Bake until biscuits are golden, 18 to 20 minutes. Let stand 5 minutes before serving |
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