Italian Chicken Pot Pie With Basil Biscuits Recipes

BASIL BISCUIT TOPPED CHICKEN POT PIE

Steps:

• For the Base: Combine all ingredients in a medium mixing bowl
• Spread evenly in a 8 x 8 casserole dish
• For the Biscuit Topping:
• Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
• Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
• Stir in just enough water so dough leaves side of bowl and forms a ball
• (Too much liquid will make dough sticky; not enough will make it dry) Place dough onto lightly floured surface
• Knead lightly 20 to 25 times
• Roll or pat 1/2 inch thick
• Spread over filling and brush with egg
• Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.