By Nicole Duncan
Chicken Pot Pie with Cheddar Biscuits
2 steps
Prep:10minCook:1h
Updated at: Thu, 17 Aug 2023 13:52:48 GMT
Nutrition balance score
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Ingredients
8 servings
⅓ cupbutter
⅓ cupall-purpose flour
1 ½ cupsChicken Broth
1 ½ cupsmilk
1 ½ tspCreole seasoning
2 Tbspbutter
1sweet onion
large, diced
1 x 8 ozsliced fresh mushrooms
package
4 cupsshredded rotisserie chicken
2 cupsfrozen cubed hash browns
thawed
2carrots
sliced diagonally
1 cupfrozen sweet peas
small
butter-flavored biscuits
can
½ cupshredded sharp Cheddar cheese
¼ cupbacon
finely chopped, cooked
Instructions
Step 1
Preheat oven to 425°. Melt .33 cup butter in a large saucepan over medium heat; add flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 3 ingredients, and sauce. Spoon filling into a lightly greased 13-x 9-inch baking dish.
Step 2
Bake at 425° for 15 minutes. Remove from oven, and arrange biscuits over hot chicken mixture. Bake for 20 to 25 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven and top with Cheddar cheese and bacon.
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