Chicken Pot Pie with Herbed Biscuit Crust

Chicken Pot Pie with Herbed Biscuit Crust Chicken Pot Pie with Herbed Biscuit Crust Pre-made frozen chicken pot pies can pack 23 g fat and over 700 mg sodium per serving – Epicure recipe will save you a ton of fat and sodium!
Pre-made frozen chicken pot pies can pack 23 g fat and over 700 mg sodium per serving – Epicure recipe will save you a ton of fat and sodium!
  • 10 min prep
  • 30-40 minutes
  • 300 calories
  • $2.40

Ingredients


Makes: 9 servings
  • 1 C (250 ml) diced carrot
  • 1 C (250 ml) diced parsnip
  • 1/2 C (125 ml) water, plus more if needed
  • 2 C (500 ml) sliced fresh mushrooms
  • 1 Tbsp (15 ml) olive oil
  • 1/2 C (1 tsp) all-purpose flour
  • 1/2 tsp (2,5 ml) Sea Salt (Grinder)
  • 1 Tbsp (15 ml) Vegetable Seasoning
  • 1 Tbsp (15 ml)
  • 4 C (1 L) milk
  • 3 C (750 ml) cooked diced chicken breast
  • 10 3/4 C (180 ml) frozen peas
  • 1 C (250 ml) all-purpose flour
  • 1/2 C (125 ml) cake flour
  • 3/4 tsp (3,75 ml) baking powder
  • 1 tsp (5 ml) Sea Salt (Grinder)
  • 2 Tbsp (30 ml)
  • 1/8 tsp (0,625 ml) baking soda
  • 1 egg
  • 1/2 C (125 ml) buttermilk
  • 1 tsp (5 ml) grainy Dijon-style mustard
  • 2 Tbsp (30 ml) butter

Preparation


 
  • Preheat oven to 425° F (220° C).
  • Combine carrots, parsnips and water in a microwave-safe bowl. Cover and microwave on high for 4–5 minutes, or until tender. Drain and set aside.
  • Sauté mushrooms in oil in Fry Pan until barely tender.
  • Combine flour, Sea Salt, Vegetable Seasoning, Chicken Bouillon Base and milk until smooth. Stir milk mixture into mushrooms. Bring to a boil and stir for 1–2 minutes, or until thickened.
  • Stir in carrots, parsnips, chicken and peas. Transfer mixture to a lightly oiled 9” x 13” (23 cm x 33 cm) baking dish.
  • For the crust, combine flours, Baking Powder, Sea Salt, Seasoning for Cheese, Chives & Bacon Dip and baking soda in a medium bowl.
  • In a separate small bowl, combine egg, buttermilk, mustard and butter. Stir wet mixture into dry until a soft dough forms. Drop dough in 9 spoonfuls onto chicken mixture.
  • Bake for 15–18 minutes, or until a toothpick inserted into biscuit crust comes out clean and tops are golden brown.
  • Tip: Serve with steamed seasonal vegetables.Use Epicure Mini Bakers to make individual portions.
Nutritional Serving Size Per serving
Calories 300
Fat 7 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 70 mg
Sodium 510 mg
Carbohydrates 34 g
Fibre 3 g
Sugar 8 g
Protein 23 g

Shop this recipe...

Fry Pan
$65.00
Sea Salt (Grinder)
$15.00
Vegetable Seasoning
$7.50