Hearty Chicken Pot Pie
Ingrédients
Biscuits
- 2-1/2 tasses de farine tout usage
- 2 c. à soupe de sucre
- 1/2 cuillère à café de poudre à pâte Fleischmann's®
- 1/2 c. à thé de sel
- 1/2 cup shortening
- 3/4 tasse de babeurre
- 1/4 tasse d'eau chaude (100 ° à 110 °F/38 ° à 42 °C)
- 1 (2-1/4 c. à thé) enveloppe de levure traditionnelle Fleischmann's®
Garniture :
- 3 tablespoons butter, divided
- 1 medium onion, diced
- 2 cups cooked, diced chicken
- 1 package (16 ounces) frozen mixed vegetables
- 1 cup chicken broth
- 1 teaspoon garlic salt
- 1/2 teaspoon black medium grind pepper
- 1 cup cold milk
- 3 cuillères à soupe de fécule de maïs Fleischmann's®
PRODUITS
Méthode
Biscuits:
- Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening using a pastry blender OR two knives until mixture resembles coarse crumbs. Add yeast to warm water. Stir to dissolve. Add yeast mixture and buttermilk to dry ingredients; stir until combined.
- Place dough on a lightly floured surface. Knead 10 to 15 times; form into a ball. Pat dough to 3/4-inch thickness. Cut 10 to 12 biscuits using a 2-inch biscuit cutter (or use a straight sided drinking glass); place on ungreased baking sheet. Cover; let rise in a warm, draft-free place until doubled in size, about 30 minutes. Make filling while dough is rising.
Garniture :
- Préchauffer le four à 400 °F.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion and cook about 5 minutes, until onion is soft. Stir in chicken, vegetables, broth, garlic, salt and pepper. Bring to a boil. Combine milk and corn starch in a measuring cup or small bowl. Stir into chicken mixture. Stirring constantly, bring mixture to a boil and boil 1 minute.
- Spoon chicken mixture into a 2 or 3-quart casserole. Top with the risen biscuits. Melt remaining 1 tablespoon of butter and drizzle over biscuits. Place casserole on baking sheet (to catch any boil-overs in the oven).
- Bake for 15 to 20 minutes, until filling is bubbly and biscuits are lightly browned.
