Chicken Pot Pie with Herbed Biscuit Top
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 2
Ingredients
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1½ cups milk
  • salt, pepper and nutmeg, to taste
  • 2 tablespoon extra virgin olive oil
  • 2 cups mixed diced vegetables (peas, carrots, celery, broccoli)
  • 1 medium onion, diced
  • 8 ounces diced cooked chicken
  • 1 tablespoon minced fresh tarragon
  • Herbed Biscuit dough
Instructions
  1. Heat flour and butter in a small saucepan until lightly browned to make a roux. Slowly whisk in milk, making sure that no lumps form. Season to taste with salt, pepper and ground nutmeg, and continuing whisking until thickened. Set aside.
  2. Heat olive oil in a large skillet and cook vegetables for about 5 minutes over medium high heat. Combine vegetables with white sauce and stir in chicken. Pour into a greased ovenproof baking dish.
  3. Roll out a piece of biscuit dough to a thin (1/8 inch) layer and cut to fit over the top of the casserole dish, tucking edges down into the chicken mixture. Use a knife to create a few vents for steam to escape, then bake at 350 degrees until bubbly and biscuit crust is browned and flaky, about 20 minutes.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2011/06/chicken-pot-pie-with-herbed-biscuit-crust/