Tone’s Biscuit Topped Chicken Pot Pie Recipe
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 Minutes
- Yield: 12 Servings
Ingredients
Filling:
12 Tbsp. unsalted butter
1 lg. onion, diced
¾ C. all-purpose flour
2 C. low sodium chicken broth
2 ½ C. whole milk
3 Tbsp. Tone’s® Garlic Pepper Seasoning Blend
3 C. cooked chicken, shredded
12-16 oz. bag frozen peas and carrots
Biscuits:
2 C. all-purpose flour
4 tsp. Clabber Girl® Baking Powder
1 Tbsp. + 1 tsp. Tone’s® Garlic Pepper Seasoning Blend
5 Tbsp. unsalted butter, melted
1 ¼ C. buttermilk
Directions
- Preheat oven to 425°
- In a large skillet, melt butter over medium-high heat.
- Add onions and sauté until softened, about 5 minutes.
- Turn heat down to medium and add flour. Whisk while cooking for 2 minutes.
- Add broth and whisk until incorporated.
- Add milk and seasoning and whisk until smooth.
- Turn heat down and simmer, whisking frequently, until thickened – about 2-3 minutes.
- Stir in chicken and peas and carrots and cook until heated.
- Pour into a 9×13 baking dish; set aside.
- In a medium bowl, whisk together the flour, baking powder and 1 Tbsp. of seasoning.
- Stir in melted butter and buttermilk until the dough is formed.
- Scoop out 12 balls of dough on top of the filling mixture.
- Sprinkle the remaining 1 tsp. of seasoning on top of the biscuits.
- Bake for 12-15 minutes or until the mixture is bubbly and the biscuits are lightly browned.
