Ingredients for Basil Biscuit Topped Chicken Pot Pie
- 1.5 lbs cooked chicken
- Onion
- Red Potatoes
- 1 cup chicken broth
- 1 cup frozen peas and carrots
- Sage
- Parsley
- Celery Salt
- Flour
- 1/2 cup cold shortening
- 2 cups + 1 tbsp all-purpose flour
- 6 tbsp fresh basil leaves (chopped)
- 1 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 cup ice water
- 1/4 cup powdered milk
- 1 large egg (beaten, optional)
- 1/2 cup heavy cream
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How to Make Basil Biscuit Topped Chicken Pot Pie
- **Prepare the Chicken Filling:** In a large bowl, combine 1.5 lbs cooked chicken (shredded), 1 cup frozen peas and carrots, 1 cup chicken broth, 1/2 cup heavy cream, 1/4 cup chopped fresh basil, 1 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to combine.
- **Assemble the Pie:** Pour the chicken filling into an 8x8 inch baking dish.
- **Make the Basil Biscuits:** In a medium bowl, whisk together 2 cups all-purpose flour, 2 tbsp chopped fresh basil, 1 tbsp sugar, 2 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup powdered milk.
- **Cut in Shortening:** Cut in 1/2 cup cold shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
- **Add Water:** Gradually stir in 1/2 cup ice water, until the dough just comes together to form a ball. Do not overmix.
- **Knead Dough:** Turn the dough out onto a lightly floured surface and knead gently 20-25 times.
- **Roll Out Dough:** Roll or pat the dough to 1/2 inch thickness.
- **Top the Pie:** Place the dough over the chicken filling in the baking dish.
- **Egg Wash (Optional):** Brush the top of the biscuit dough with 1 beaten egg for a golden brown finish.
- **Bake:** Bake at 350°F (175°C) for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
17g
Fat
19g
Carbs
21g
