Family Meal: Biscuit Topped Chicken Potpie

We learned at 13 months old that our daughter has a milk/dairy intolerance. She can eat yogurt but anything in addition to that ends with many diaper changes. Since this realization I’m always on the look out for new dairy free recipes since my mind always comes back to lasagna, macaroni and grilled cheese. Thanks to my recent Cooking Light I was reminded of a childhood classics to re-enter into our dinner menu rotations: chicken potpie.

This one was a biscuit-topped chicken potpie. It was DELICIOUS. Everyone in the family was a fan even mom and dad. I used Pillsbury Biscuits vs making them homemade (as I listed below) and put the chicken in the crockpot the day before so all I had to do was prepare the filling the night of which made for an easy dinner. Kids or no kids its a classic flavor that I’d recommend.

Biscuit-Topped Chicken Potpie

Adapted from Cooking Light September 2013

Ingredients

  • 1 tablespoon canola or olive oil
  • 1 1/2 cups chopped onion (one medium onion)
  • 1 cup chopped carrot (~2-3 carrots)
  • 1/2 cup chopped celery (~1-2 stalks)
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups low sodium chicken stock
  • 2 cups shredded cooked chicken breast (~3/4 pound chicken)
  • 1 cup frozen green peas, thawed
  • 1 (3/4-ounce) package fresh poultry blend herbs
  • One container of Biscuits (such as Pillsbury)

Directions

  1. This recipe calls for the chicken to be cooked when you prepare it. I usually put the chicken in my small crock pot with chicken broth in the morning or a day ahead. Another option would be to use a Rotisserie Chicken chopped up. Whatever you chose, make sure your chicken is cooked before moving on.
  2. Preheat oven to 425°.
  3. To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly. Stir in stock; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Stir in chicken and peas; simmer 5 minutes. Remove from heat. Remove rosemary from herb package; reserve for another use. Strip leaves from stems of remaining herbs; chop leaves to measure 2 tablespoons. Stir herbs into filling. Pour filling in a 2-quart baking dish or cast-iron skillet coated with cooking spray.
  4. Arrange the raw biscuits on top of the filling; coat with cooking spray. Bake at 425° for 35 minutes or until browned.
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