Chicken Pot Pie Biscuit Or Pie Crust Top Recipe
Recipe By Mels Kitchen Cafe
This delicious, versatile filling makes the best chicken pot pie and can be used with either a biscuit topping or a traditional pie crust
4.7
20 Rating -
Rate
Non Vegdiet
1hr 5minstotal
30minsPrep
35minsCook
1hr 5m.total
30m.Prep
35m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Chicken Pot Pie Biscuit Or Pie Crust Top Recipe
- 0.14 tablespoon Olive oil
- 0.07 cup Chopped onion or shallots
- 0.11 cup Chopped celery, about 2 3 stalks
- 0.21 cup Chopped carrots, about 3 4 large carrots
- 0.21 cup Peeled and chopped potatoes, russet, red or yukon gold, about 1 large or 2 small medium potatoes
- 0.07 teaspoon Coarse, kosher salt
- 1/25 teaspoon Black pepper, i always use coarse black pepper
- 0.71 tablespoon Butter
- 0.07 cup All purpose flour
- 0.43 cup Low sodium chicken broth
- 0.29 cup Milk, i use 2
- 0.43 cup Cooked, diced chicken
- 0.11 cup Frozen peas
- As required Topping of choice, biscuit or pie crust
- 0.29 cup All purpose flour
- 0.07 teaspoon Baking soda
- 0.14 tablespoon Baking powder
- 0.11 teaspoon Salt
- 0.07 cup Salted butter, cut into pieces and chilled
- 0.14 cup Buttermilk, plus more, if needed up to 1/4 cup
- 1.29 inch Pie crust recipe
Nutrition
value
value
600
calories per serving
27 g Fat45 g Protein42 g Carbs6 g FiberOther
Current Totals
- Fat27g
- Protein45g
- Carbs42g
- Fiber6g
MacroNutrients
- Carbs42g
- Protein45g
- Fiber6g
Fats
- Fat27g
Vitamins & Minerals
- Calcium586mg
- Iron2mg
- Vitamin A997mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B968mcg
- Vitamin B121mcg
- Vitamin C27mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium111mg
- Manganese< 1mg
- Phosphorus678mg
- Selenium40mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Mels Kitchen Cafe