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Yield: 4-6
SMF Kitchen
@smfchicken
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken Pot Pie Filling
4 tablespoons
Butter
1
Small onion, diced
2 cloves
Garlic, minced
1/3 cup
Flour
2 cups
Chicken broth
1 1/2 cups
Half n' half or heavy cream*
2 bags
Springer Mountain Farms Fresh Fully Cooked Oven Roasted Breast Strips, diced**
2 cups
Frozen vegetable medley***
1 teaspoon
Salt
1/2 teaspoon
Ground pepper
1/2 teaspoon
Dried thyme
Biscuit Topping
2 cups
All-purpose flour
1 tablespoon
Baking powder
1/4 teaspoon
Salt
4 oz
Melted butter + 3 tablespoons, divided
1 cup
Half n' half, heavy cream or buttermilk
1 1/2 cups
Sharp cheddar cheese, shredded
1 tablespoon
Fresh parsley, chopped
Chicken Pot Pie
- Preheat the oven to 400°F, and lightly grease a 9" x 13" casserole/oven safe dish.
- Melt butter in large pan over medium heat, and add the onions and garlic, cooking until soft & translucent. (2-3 minutes)
- Whisk in the flour, stirring constantly for about 1-2 minutes.
- Gradually whisk in the chicken stock and half n' half/cream; whisk constantly for 3-5 minutes or until mixture thickens and begins to bubble.
- Add the diced, cooked chicken, vegetable medley, salt, pepper and thyme.
- Remove from heat and pour into the prepared baking dish; place in the oven for approximately 15 minutes as you prepare the biscuit topping.
Biscuit topping
- Mix flour, baking powder, salt, melted butter and your choice of dairy from ingredient list until it begins to form together.
- Stir in the shredded cheese until evenly dispersed.
- Remove hot casserole dish from the oven and quickly drop about 1/4 cup cheddar biscuit topping at a time across the top of the casserole. (It's ok if the biscuit scoops don't touch-they will rise some during cooking)
- Place casserole dish back in the oven for another 15-18 minutes until biscuits begin to turn a golden brown.
- While waiting, melt additional butter in microwave, add chopped parsley and gently brush across the top of the biscuit topping prior to serving.
NOTES:
*regular whole milk can be substituted but may end up with a thinner filling consistency
**any cooked, boneless, skinless Springer Mountain Farms chicken may be used in place of the Fully Cooked Fresh Oven Roasted Breast Strips
***We used a frozen vegetable medley of sweet corn, carrots and asparagus
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Cheesy Biscuit Topped Chicken Pot Pie
Yield: 4-6
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Chicken Pot Pie Filling
4 tablespoons
Butter
1
Small onion, diced
2 cloves
Garlic, minced
1/3 cup
Flour
2 cups
Chicken broth
1 1/2 cups
Half n' half or heavy cream*
2 bags
Springer Mountain Farms Fresh Fully Cooked Oven Roasted Breast Strips, diced**
2 cups
Frozen vegetable medley***
1 teaspoon
Salt
1/2 teaspoon
Ground pepper
1/2 teaspoon
Dried thyme
Biscuit Topping
2 cups
All-purpose flour
1 tablespoon
Baking powder
1/4 teaspoon
Salt
4 oz
Melted butter + 3 tablespoons, divided
1 cup
Half n' half, heavy cream or buttermilk
1 1/2 cups
Sharp cheddar cheese, shredded
1 tablespoon
Fresh parsley, chopped
Chicken Pot Pie
- Preheat the oven to 400°F, and lightly grease a 9" x 13" casserole/oven safe dish.
- Melt butter in large pan over medium heat, and add the onions and garlic, cooking until soft & translucent. (2-3 minutes)
- Whisk in the flour, stirring constantly for about 1-2 minutes.
- Gradually whisk in the chicken stock and half n' half/cream; whisk constantly for 3-5 minutes or until mixture thickens and begins to bubble.
- Add the diced, cooked chicken, vegetable medley, salt, pepper and thyme.
- Remove from heat and pour into the prepared baking dish; place in the oven for approximately 15 minutes as you prepare the biscuit topping.
- Mix flour, baking powder, salt, melted butter and your choice of dairy from ingredient list until it begins to form together.
- Stir in the shredded cheese until evenly dispersed.
- Remove hot casserole dish from the oven and quickly drop about 1/4 cup cheddar biscuit topping at a time across the top of the casserole. (It's ok if the biscuit scoops don't touch-they will rise some during cooking)
- Place casserole dish back in the oven for another 15-18 minutes until biscuits begin to turn a golden brown.
- While waiting, melt additional butter in microwave, add chopped parsley and gently brush across the top of the biscuit topping prior to serving.
NOTES:
*regular whole milk can be substituted but may end up with a thinner filling consistency
**any cooked, boneless, skinless Springer Mountain Farms chicken may be used in place of the Fully Cooked Fresh Oven Roasted Breast Strips
***We used a frozen vegetable medley of sweet corn, carrots and asparagus
