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 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
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk*
Paprika, if desired
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.
- 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.