A delicious and comforting chicken pot pie with a flaky biscuit crust, perfect for a hearty family meal.
Preparation time
20min
Cooking time
30min
Ingredients
6 Servings
- 240 grams biscuit mix
- 75 grams butter
- 450 grams chicken
- 480 milliliters chicken broth
- 75 grams flour
- 300 grams frozen mixed vegetables
- 0.5 teaspoon ground black pepper
- 240 milliliters milk
- 160 milliliters milk for biscuit
- 1 medium onion
- 1 teaspoon salt
Directions
Step 1
Preheat oven to 220 degrees Celsius (425 degrees Fahrenheit).
Step 2
In a saucepan, combine chicken, salt, and pepper. Add water to cover and boil for 12-15 minutes or until chicken is cooked. Remove from heat, drain, and chop the chicken into bite-sized pieces.
Step 3
In another saucepan, melt the butter over medium heat. Add onions and cook until tender. Stir in flour until well blended. Gradually stir in chicken broth and milk, cooking and stirring until the mixture thickens and bubbles.
Step 4
Stir in the chicken and mixed vegetables. Remove from heat and set aside.
Step 5
In a medium bowl, combine biscuit mix and milk until a soft dough forms.
Step 6
Pour the chicken mixture into a baking dish. Spoon the biscuit dough over the chicken mixture.
Step 7
Bake in the preheated oven for 30 minutes or until the biscuit topping is golden brown.