|Chicken Pot Pie With Ham and Cheddar Biscuits|
I like pot pies that have a filling loaded with meat and veggies in a nice thick sauce. A pie crust topping is fine but I prefer a flaky biscuit crust.
As some of you know, I get a lot of my recipes from "Southern Living" magazine. My favorite recipe for Chicken Pot pie comes from this magazine. I made some modifications to the original recipe. I used onion powder instead of chopping a large onion and I used finely chopped black forest ham instead of bacon.
The filling is made with lots of chicken, mushrooms, hash browns, carrots, and peas. All these delicious ingredients are then mixed together in a creamy flavorful sauce. The filling is topped with flaky cheesy biscuits. The recipe makes about 15 biscuits. I only used 12 for the topping so I froze the others to enjoy later. Bake and serve. You have a very tasty and satisfying meal to serve your family.
Chicken Pot Pie With Ham and Cheddar Biscuits
Adapted from Southern Living Magazine
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1/1/2 teaspoons Creole seasoning
3 tablespoons butter
1 1/2 tablespoons onion powder
1 (8 ounce) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup frozen small peas
1/3 cup chopped fresh parsley
1/2 cup cold butter
2 cups self-rising flour
3/4 cup shredded sharp Cheddar cheese
1/4 cup finely chopped Black Forest Ham
2 tablespoons chopped fresh chives
1 cup whipping cream
2 tablespoons butter, melted
1. Prepare Filling: Preheat oven to 425 degrees F. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute.
6. Bake Chicken Pie filling at 425 F for 15 minutes. Remove from oven and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 tablespoons melted butter.
Makes 6-8 servings
|Dinner is Served|