Look at this yummy Chicken Pot Pie recipe that you won’t want to pass up.
Prep Time30 min
Cook Time30 min
Total Time1 hr
Yield8
Cuisine
American
Course
Main Course
For the Chicken
1 ½ c. diced red potatoes, unpeeled
½ c. chopped celery
½ c. chopped red bell pepper
1 garlic clove, minced
¾ c. thinly sliced carrot
½ c. chopped onion
1 c. sliced mushrooms
½ c. green peas
2 ½ lb chicken pieces
4 ½ c. chicken broth
2 Tbsp. Spurzile’s Lemon Rosemary butter
6 Tbsp flour
1 tsp black pepper
1 c. milk
For the Biscuits
2 c. flour
2 tsp baking powder
¼ tsp sugar
1 c. milk
1 ½ Tbsp Lemon-Rosemary butter, melted
Preparing the Chicken Base
1
Preheat oven to 400*F.
Heat a medium pan on the stove, melt 2 Tbsp Lemon-Rosemary butter, add chicken. Cook until no longer pink. Set aside.
Heat a large pan on the stove. Bring 4 ½ cups of broth to a boil over medium-high heat. Add potato, celery, bell pepper, and garlic. Cover and cook for 5 minutes. Add carrot and onion. Cover and cook for 3 minutes. Add mushrooms and peas. Cover and cook for 5 minutes, or until vegetables are tender.
Combine flour, black pepper, and milk in a medium bowl. Stir with a whisk. Add to vegetable mixture. Cook over medium heat for 3 minutes, or until thickened and bubbling, stirring constantly so as not to burn the bottom. Remove from heat and add chicken.
Place in a 9×13 pan, coated with cooking spray.
Prepare the Biscuits
2
Combine all biscuit ingredients in a mixing bowl, until evenly combined. Drop the biscuit mixture as spoonfuls on top of the pan, to make 16 drop biscuits.
Bake at 400*F for 30 minutes, or until golden.
Substitutes:
Any milk alternative can be substituted for the milk.
Can use gluten-free flour in place of all-purpose flour.
