Chicken Pot Pie with Biscuit Crust
Biscuits & Scones, Main Dishes
This isn't your average chicken pot pie. We've replaced the pie crust with our garlic cheddar biscuit batter for a different take on a modern classic dish.
Garlic Cheddar Biscuits
- 2 3/4 c. all-purpose flour
- 1 Tbsp. Clabber Girl Baking Powder
- 3/4 tsp. garlic powder
- 1/2 tsp. salt
- 1 c. shortening
- 1 c. buttermilk
- 1 c. shredded cheddar cheese
- 2 Tbsp. butter melted
Pot Pie Filling:
cooked and coarsely chopped
and carrots (may use frozen)
Clabber Girl Cornstarch
Heat oven to 400 degrees F.
To prepare garlic cheddar biscuits: combine flour, baking powder, 1/2 teaspoon garlic powder and salt. Using a pastry blender or 2 forks cut in shortening until mixture is crumbly.
With a fork, add buttermilk and cheese and stir until mixture forms a soft dough. Set aside.
To prepare pot pie filling: in a medium sauce pan, combine milk, chicken broth and cornstarch, whisking well. Bring to a boil over medium-high heat. Cook 1 minute; stirring constantly. Stir in remaining ingredients. Cook 1-2 minutes until mixture is thoroughly heated.
Spoon mixture into a 1 1/2 - quart casserole dish.
Drop prepared biscuit dough onto pie mixture using a medium scoop or by heaping 1/4 cupfuls. Brush with melted butter and remaining garlic powder. Bake for 20 minutes at 400 degrees F. or until pie mixture is bubbly and biscuits are golden brown.
Yield: 4-6 servings