Chick'n Pot Pie with Biscuits
On a chilly evening, the whole family will love digging into this classic, yet meat-free, recipe.
Ingredients
Biscuits
- 2 cups all purpose flour
- 1 Tbs. baking powder
- ½ tsp. sugar
- 6 Tbs. frozen butter
- ¾ cup whole milk
Filling
- 4 Tbs. butter
- ½ yellow onion diced
- 4 carrots sliced
- 4 celery stalks chopped
- ¼ cup flour 2 cups milk
- 1 ½ cups vegetable broth
- 1 box Dr. Praeger's Classic Chick'n Tenders diced
- 2 ½ cups frozen peas
- salt and pepper
Instructions
- Preheat the oven to 425F.
- In a medium bowl whisk flour, baking powder and salt together. With a sharp knife, cut butter into very small pieces and incorporate into the flour mix with your hands, it should resemble small pebbles.
- Add milk and gently stir until the dough comes together. Transfer dough onto a lightly floured surface. Fold the dough over on itself a few times, roll it out, and cut 7 biscuits using the rim of a cup.
- In a large oven-safe pan, add the butter, onion and season generously with salt and pepper and then saute for 5 minutes. Add the carrots and celery and continue to saute for 5 minutes. Add the flour; and after 2 minutes, add the milk, chicken broth, chicken, and peas and season everything with salt and pepper.
- Place biscuits on top of the filling, covering the whole pan. Brush biscuits with oil or melted butter for extra color. Bake for 15-20 minutes.