Chicken Pot Pie
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Filling
  • 3 medium potatoes, peeled and diced
  • 4 carrots, peeled and diced
  • 1 medium onion
  • 1 stalk of celery, optional
  • 1 tsp salt
  • 12.5 oz chicken breast
  • 2 cups mixed vegetables, frozen
  • 1 can Cream of Chicken soup
  • 2 cups chicken broth
  • 1½ tsp seasoning salt
  • ⅓ tsp pepper
  • ½ tsp garlic powder
  • Biscuit Topping
  • 2 cups flour
  • 1 tsp salt
  • 3 Tbsp baking powder
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp butter, softened
  • 1 cup water
Instructions
  1. Filling
  2. Preheat oven to 425°F.
  3. In a medium pan place potatoes, carrots, onions and celery with a dash of salt and 2 cups of water.
  4. Boil until tender, drain.
  5. Transfer to a large mixing bowl.
  6. Add remaining ingredients and mix to combine.
  7. Pour all ingredients in a 11 x 8 casserole dish.
  8. biscuit topping
  9. In a medium mixing bowl mix flour, salt, baking powder and Saco Cultured Buttermilk Blend, cut in margarine with a fork.
  10. Gradually add water while mixing the flour mixture.
  11. Put flour on hands and form dough into a ball.
  12. Place dough on floured cutting board to roll out 1 inch thick.
  13. Cut out 12 biscuits and place on top of pot pie filling mixture.
  14. Bake for 15 - 20 minutes or until biscuits are golden brown on top.
  15. Let stand 10 to 15 minutes before serving.
Nutrition Information
Calories: 451 Fat: 7g Saturated fat: 3g Trans fat: 0g Carbohydrates: 73g Sugar: 8g Sodium: 1738mg Fiber: 8g Protein: 25g Cholesterol: 46mg
Recipe by SacoFoods at http://www.sacofoods.com/chicken-pot-pie/