Biscuit-Topped Chicken Potpie
Biscuit-Topped Chicken Potpie might be just the main course you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 559 calories, 18g of protein, and 38g of fat each. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up salt, shallot, butter, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.
Make biscuits: Preheat oven to 375F. Line a baking sheet with parchment.
Mix flour, baking powder and salt in a bowl. Use a pastry cutter to cut in butter until mixture resembles coarse sand. Gently stir in all but 1 Tbsp. milk. Turn dough onto a lightly floured countertop, knead just to bring together; pat into a 1/2-inch-thick circle.
Cut into 6 biscuits with a 3-inch cutter.
Place on baking sheet, cover and chill.
Whisk cream and cornstarch in a bowl. Melt butter in a large pan over medium heat. Saut shallot until softened, about 3 minutes. Stir in broth, vegetables, chicken and salt; bring to a boil. Stir in cream mixture; cook, stirring, until thickened.
Transfer filling to an 11-by-7-inch baking dish; arrange biscuits on top.
Brush biscuits with remaining 1 Tbsp. milk.
Bake until biscuits are golden, 18 to 20 minutes.
Let stand 5 minutes before serving.