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Chicken Pot Pie (Biscuit Crust)
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A picture of Chicken Pot Pie (Biscuit Crust).

Chicken Pot Pie (Biscuit Crust)

jordan.a.schmidt
jordan.a.schmidt @cook_3450465

Chicken Pot Pie (Biscuit Crust)

jordan.a.schmidt
jordan.a.schmidt @cook_3450465
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Ingredients

6 servings
  1. 1/4 cupbutter
  2. 1 bagfrozen mixed vegetables
  3. 3 tbspparsley
  4. 1/4 tspthyme
  5. 1/4 cupflour
  6. 1 canchicken broth
  7. 2/3 cuphalf-and-half
  8. 3chicken breasts
  9. 1 canflaky-style biscuits
  10. 1egg yolk, beaten
  11. 1 tbspwater
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Steps

  1. 1

    Dice chicken into bite-sized pieces and boil until cooked through (about 10 minutes).

  2. 2

    Melt butter in a skillet over medium-low heat. Add the vegetables, parsley, and thyme and cook 10 minutes.

  3. 3

    Preheat the oven to 350°F.

  4. 4

    Add in flour and cook 5 minutes, stirring constantly.

  5. 5

    Stir in chicken broth and half-and-half and cook until sauce is thick and bubbling.

  6. 6

    Add the cooked chicken and turn to coat. Season with salt and pepper.

  7. 7

    Pour the mix into a casserole dish and arrange the biscuits on top. Beat together egg yolk and water in a small dish and spread on biscuit tops.

  8. 8

    Bake in the oven for 25-30 minutes, or until biscuits are golden brown and mix is bubbling.

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jordan.a.schmidt
jordan.a.schmidt @cook_3450465
on August 23, 2014 19:08

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