Chicken Pot Pie with Biscuit Crust

Ingredients

• Butter

  Unsalted

  ⅓ cup or 76g

• Wheat flour

  White, cake, enriched

  ⅓ cup unsifted, dipped or 46g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ¾ cup or 420g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⅔ cup or 163g

• Chicken breast

  Broilers or fryers, meat only, raw

  420g

• Peas and carrots

  Frozen, unprepared

  100g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 ½ tsp or 7g

• Salt

  Table

  ¼ tsp or 2g

• Butter

  Unsalted

  3 tbsp or 43g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⅓ cup or 81g

Directions

1. Crust: This is for just a top crust.
2. if you would like a top and bottom, double the recipe.
3. Combine dry ingredients and cut in butter until it resembles small peas.
4. Add milk all at one and stir just to moisten.
5. Pour out onto a floured surface and knead about 8 times.
6. Roll into desired shape, depending if you are using a round or square casserole dish.
7. If you are making two crusts, make sure you roll the bottom one larger.
8. Filling: Melt butter over low heat in a large saucepan.
9. Stir in flour, chopped onions, salt and pepper.
10. Cook until mixture is bubbly, stirring constantly.
11. Remove from heat and whisk in broth and milk.
12. Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
13. (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
14. Add chicken and frozen peas and carrots into the mixture and combine.
15. Remove from heat.
16. Putting it together: Preheat oven to 425 degrees.
17. Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
18. Lay crust over mixture and press into the inside edges of dish.
19. Make a couple slits in the center of crust with a sharp knife.
20. If you are doing a top and bottom crust, crimp edges to seal.
21. Bake for about 30 minutes, until golden brown.
22. Recipe by: Karen.. (source: https://www.food.com/recipe/chicken-pot-pie-with-biscuit-crust-26846)