Easy for Entertaining
Chicken Pot Pie
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp sugar
- 1½ tsp salt, divided
- ½ cup butter, grated and frozen (see Note)
- 1 cup buttermilk
- 4 carrots, chopped
- 1 cup frozen green peas
- ½ tsp pepper
- 2 Tbsp olive oil
- 1½ (16-oz) pkg fully-cooked pulled rotisserie chicken
- 1 (10.75-oz) can organic cream of chicken soup
- 2 cups chicken broth
- 1 (20-oz) pkg refrigerated diced potatoes and onion
Instructions
- Line a large rimmed baking sheet with parchment paper. Whisk flour, baking powder, sugar, and 1 tsp salt in a large bowl.
- Add butter to flour mixture, tossing until butter is coated (you should have pea-sized pieces of butter).
- Create a well in center of flour mixture, and slowly pour in buttermilk, stirring with a fork until blended.
- Turn out dough out onto a well-floured surface, and gently form into a 1-inch-thick slab. Cut out 2-inch rounds using a biscuit cutter or top of a drinking glass. Place biscuits on prepared pan; chill 1 hour.
- Meanwhile, preheat oven to 425°F. Cook carrots, peas, ½ tsp salt, and pepper in hot oil in a large ovenproof skillet over medium-high heat 2 to 3 minutes. Stir in chicken, soup, and broth; bring to a boil. Stir in potatoes.
- Arrange prepared biscuits over chicken mixture. Bake 15 to 18 minutes or until golden brown.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
719
|
719
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 44 | 44 |
| Carb (g) | 65 | 65 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 1802 | 1802 |
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