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Biscuit Topped Chicken PotPie by Crystal Crabtree serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

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:

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

Categories:

Main Dishes
Smart Budget Foods