Biscuit-Topped Chicken Pot Pie

Chicken Pot Pie Recipes
15
1 Review
Lightly browned biscuits top a flavorful mixture of chicken and vegetables for a lower fat, homemade dinner.
20 min
Prep Time
1:10
Total Time
6 servings

Ingredients

Filling

3 tablespoons
Land O Lakes® Light Butter
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
 
*Substitute 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup. Let stand 5 minutes.

Directions

  1. Heat oven to 400°F.
  2. 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.
  3. Pour into ungreased 2-quart casserole dish; set aside.
  4. Combine 1 1/4 cups flour, baking powder and 1/2 teaspoon salt in bowl; cut in 1/4 cup light butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened.
  5. 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.

Recipe Tips

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

Nutrition Facts (1 serving)

Calories
330
Cholesterol
65mg
Carbohydrates
36g
Protein
22g
Fat
11g
Sodium
680mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

Awesome and good for you. Low calorie, carbs and fat if you're diabetic or dieting.

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