Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie

Lightly browned biscuits top a flavorful mixture of chicken and vegetables for a lower fat, homemade dinner.

20 min.prep time 1:10total time
6 servings
0 Ratings

Ingredients

Filling

1 large (1 cup) onion, chopped
1/4 cup all-purpose flour
1 cup milk
1 (14-ounce) can reduced sodium chicken broth
1/8 teaspoon ground red pepper
2 cups chopped rotisserie chicken
2 cups frozen mixed vegetables

Biscuits

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold Land O Lakes® Light Butter, cut into chunks
1/2 cup buttermilk*
Paprika, if desired

Directions

Heat oven to 400°F. Melt 3 tablespoons light butter in 4-quart saucepan over medium heat. Add onion; cook 3-5 minutes or until softened. Add 1/4 cup flour; continue cooking, stirring constantly, 1 minute. Stir in milk, broth and red pepper; continue cooking 4-6 minutes or until mixture comes to a boil and thickens. Stir in chicken and vegetables.

Pour into ungreased 2-quart casserole dish; set aside.

Combine 1 1/4 cups flour, baking powder and 1/2 teaspoon salt in medium bowl; cut in 1/4 cup light butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened.

Drop dough in 6 equal portions over pot pie mixture. Lightly sprinkle dough with paprika, if desired. Bake 40-45 minutes or until biscuits are lightly browned and mixture is bubbling.


*Substitute 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup. Let stand 5 minutes.

Recipe Tip

- Dough can also be pressed out onto lightly floured surface and cut into 6 pieces.

- Land O Lakes® Butter can also be used in this recipe. Nutrition Facts using butter: Calories 410, Fat 19g, Cholesterol 85mg, Sodium 640mg, Carbohydrate 37g, Dietary Fiber 3g, Protein 23g.

Nutrition Facts (1 serving)

Calories: 330

Fat: 11g

Cholesterol: 65mg

Sodium: 680mg

Carbohydrates: 36g

Dietary Fiber: 3g

Protein: 22g

Recipe #14664©2010Land O'Lakes, Inc.

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