Chicken Pot Pie With Sage Biscuit Crust
"This is one of the best Pot Pies I have ever tasted. It takes some time to prepare, but it's well worth the work!"
Original is 6 servings
Ingredients
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- SAGE BISCUITS
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Nutritional
- Serving Size: 1 (354.2 g)
- Calories 592.2
- Total Fat - 28.4 g
- Saturated Fat - 10.5 g
- Cholesterol - 90 mg
- Sodium - 1926.4 mg
- Total Carbohydrate - 61 g
- Dietary Fiber - 4.2 g
- Sugars - 2.9 g
- Protein - 23.9 g
- Calcium - 329 mg
- Iron - 3 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
For Filling: In an oven going fry pan, cook mushrooms and peppers in 1 tbsp butter until tender.
Step 2
Take vegetables from pan.
Step 3
Melt remaining butter in fry pan; stir in flour and seasonings. Add chicken broth and milk; cook and stir until mixture boils and thickens.
Step 4
Stir in chicken, vegetables and corn and lemon juice. Keep hot in fry pan or 2 1/2 quart casserole dish.
Step 5
Sage biscuit topping: Combine flour, baking powder, salt, sage and cumin in a mixing bowl. Cut shortening in until crumbly. Add milk and mix until all flour is moistened.
Step 6
Shape into a ball and turn out onto a lightly floured surface. Roll or pat into an 8 inch circle.
Step 7
Cut into 6 wedges. It is optional to mix together the cornsyrup and water and brush on the crust before baking if you prefer crust to be crispier.
Step 8
Place wedges on top of chicken mixture, bake at 350 degrees for 35 to 45 minutes or until biscuit topping is done.
Tips
No special items needed.
1 Reviews
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