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Chicken Pot Pie with Herbed Biscuit Crust

Is it just me or does this seem like the longest winter ever? It's the third week of April and we still have snow on the ground. *Sigh*  I made this chicken pot pie the other day and it really hit the spot on a cold, dreary day. Creamy chicken and veggies topped with a flaky, buttery, biscuit crust. It's like you are giving your belly a cozy, little hug.

Chicken Pot Pie with Herbed Biscuit Crust
(adapted from Nova Scotia Cooking)

1/3 cup butter
2 cups quartered button mushrooms
1 onion, chopped
1/4 cup flour
1 cup chicken stock
2 cups milk
1/2 tsp dried thyme
hot sauce to taste
Salt and Pepper to taste
4 cups cooked diced chicken
1 1/2 cups cooked diced carrot
1 cup cooked peas

In a large saucepan, melt the butter. Add the mushrooms and onion and saute for 4 to 5 minutes. Sprinkle with flour and continue to cook for a few minutes. Add chicken stock and milk. Stir to combine and bring to a boil. Reduce heat. (My sauce was too thin so I added a slurry of cornstarch mixed with water ). Add the thyme, hot sauce, salt and pepper. Simmer for ten minutes, stirring occasionally. Add the chicken and diced vegetables to sauce, stirring to combine. Spoon the mixture into a greased 12 cup casserole dish.

Biscuit Crust

1 cup flour
2 tsp baking powder
1/4 tsp salt
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
1 Tbsp. chopped chives
1/3 cup cold butter
1/2 cup milk

In a mixing bowl, blend the flour, baking powder, salt and herbs. Cut in the butter with a pastry blender or fork to form a coarse crumb. Add the milk, stirring just until combined. Turn dough out onto a floured surface and roll to fit the top of casserole. Place the dough directly on top of mixture and cut a few steam vents. Place casserole on a baking sheet ( for easier clean-up) and bake in a preheated 400 F oven for 30 35 minutes.

* I recommend doubling the recipe for the biscuit topping. I made this pot pie for my in-laws , and it was a huge hit.

Tags: Chicken, Pot Pie, Main

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