• Prep Time 50 minutes
  • Bake Time 40 minutes
  • Makes 9 servings
  • Freezing Not Recommended
  • Biscuit Topped Chicken Pot Pie
    Biscuit Topped Chicken Pot Pie

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Set.
Make.

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Ingredients

  • Filling
  • 3 tbsp butter
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 2 tbsp fresh sage, chopped
  • 3 tbsp Robin Hood® Original All Purpose Flour
  • 2 cups chicken stock
  • 1/2 cup Carnation® Evaporated Milk, plus additional for brushing on biscuits
  • 2 cups cooked chicken, chopped
  • 1 1/2 cups frozen peas
  • Biscuits
  • 2 cups Robin Hood® Original All Purpose Flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup All Vegetable Shortening
  • 1 cup buttermilk

Serving Size: 9 servings

Next

Directions

Serving Size: 9 servings

  • Filling
  • Melt butter in large skillet over high heat. Add next 4 ingredients and sauté for 5 minutes. Reduce heat to medium, cover and cook until vegetables are soft, about 10 minutes. Add flour and stir to coat vegetables. Add chicken stock and bring to a boil. Mixture will thicken. Reduce heat, add evaporated milk, peas and chicken. Cook until peas and chicken are heated through.
  • Preheat oven to 425°F (220°C). Place 9 ramekins on baking sheet. Pour mixture into ramekins.
  • Biscuits
  • Combine flour, baking powder, salt and baking soda in large mixing bowl. Cut in shortening with pastry blender or two knives until mixture is crumbly. Add buttermilk, all at once to dry ingredients, stirring with a fork until a soft, slightly sticky dough forms. Turn dough out onto floured surface and knead gently 8 to 10 times. Roll or pat dough to ¾” (2 cm) thickness. Cut with floured 3” (8 cm) round cutter. Place biscuits over filling. Brush with additional evaporated milk. Bake in preheated oven, 15-18 minutes, or until biscuits are golden and filling is bubbly.
Finish

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