Steps to Make Chicken Vegetable Casserole With Biscuits

Chicken Biscuit Pie

Manchego cheese, bay leaf, milk, chicken, eggs, cream, butter and 10 more.

Recipe Summary Chicken Biscuit Pie

This is a favorite of my family. I double it because I have hungry teenagers! Make your own biscuits or use pre-made refrigerated biscuits.

Ingredients | Chicken Vegetable Casserole With Biscuits

⅓ cup butter

1 onion, chopped

⅓ cup all-purpose flour

1 ½ cups chicken broth

⅔ cup milk

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup frozen green peas

1 cup frozen diced carrots

2 cups cooked, shredded chicken meat

2 cups all-purpose flour

2 ½ teaspoons baking powder

¾ teaspoon salt

5 tablespoons shortening

¾ cup milk

Directions

Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.

In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared casserole dish.

In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.

Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

Info | Chicken Vegetable Casserole With Biscuits

prep: 30 mins cook: 15 mins total: 45 mins Servings: 5 Yield: 5 servings

TAG : Chicken Biscuit Pie

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,