Chicken Potpie with Cheddar Biscuit Crust

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 I was going to tell you about some oatmeal bars I made the other day tonight, but then I made this chicken potpie for dinner.  This is comfort food at its finest.  I gotta say it was out of this world good.  What could be bad about roasted carrots, soft, boiled potatoes, roasted chicken breast, creamy gravy and a cheesy biscuit top with a crisp outside and a fluffy inside?  Every bite is a symphony of flavor in your mouth.  I didn’t want to have a traditional pie crust.  I knew it had to have a biscuit topping with cheese because everything’s better with cheese.  Or chocolate.  But chocolate is another story.  I hope you enjoy this as much as my family and I did.

Chicken Potpie with Cheddar Biscuit Crust

Ingredients:

1 cup baby carrots

2 medium potatoes

1 lb. chicken breast

1  15 oz. can corn

1 15 oz. can green beans

1/2 medium onion, chopped

1 stalk celery, chopped

1/2 teaspoon chopped garlic

4 tablespoons unsalted butter

4 tablespoons flour

1 teaspoon salt

1 teaspoon pepper

2 1/2 cups chicken stock

2 bouillon cubes

olive oil for drizzling

salt and pepper

Biscuits:

2 cups flour

4 teaspoons baking powder

3 teaspoons sugar

1/2 teaspoon salt

1/4 cup (4 tablespoons) cold unsalted butter

1/4 cup (4 tablespoons) butter flavored shortening

2/3 cup milk

1 large egg

1 cup shredded cheddar cheese

Preheat oven to 375 degrees.  Line a baking pan with parchment paper. Place carrots on prepared pan.  Drizzle with olive oil (about a tablespoon) and sprinkle with salt and pepper.  Using your hands, stir the carrots around to ensure all have some oil, salt and pepper.  Cut a length of aluminum foil that’s large enough to wrap your chicken breast.  Place chicken breast on foil, drizzle with 1-2 tablespoons olive oil and sprinkle with salt and pepper on both sides and wrap securely in the foil.  Place on the baking dish beside the carrots.  Bake at 375 degrees for 45 minutes.

While chicken and carrots are roasting, peel and cube potatoes.  Place in a medium pan, add water to 1″ above potatoes and boil for 10 minutes or until soft.  Drain and set aside.

To make gravy:

Melt the 1/4 cup butter in a medium sauce pan over medium heat.  Add the onion and celery.  Cook for a minute or two.  Add the garlic and cook for another minute.  Stir in the flour.  Cook and stir for two minutes.  Slowly pour in the chicken stock.  Stir until smooth and thickens.  Add the potatoes, corn, green beans.  Chop the chicken and carrots into bite-sized pieces and add with the vegetables.  Turn heat to low while preparing the biscuit dough.

To make biscuit topping:

Measure the two cups of flour, the sugar and salt into a medium-sized mixing bowl.  Stir with a spoon to combine dry ingredients.  Cut the butter and shortening into cubes and add to the flour mixture.  Using a pastry blender, cut the butter/shortening into the flour mixture until its pea-sized pieces.  Measure the milk into a glass measuring cup.  Add the egg and beat together until combined.  Make a well in the bowl and pour in the milk mixture.  Stir until just combined.  Stir in cheddar cheese.

Now it’s time to combine all these pieces and make magic.  Increase the oven heat to 400 degrees.  Spray a 13 x 9 baking pan with non-stick cooking spray.  Spoon the vegetable/meat/gravy mixture into the bottom in an even layer.  Spoon biscuit dough over the mixture in the pan and even out trying to cover the top as completely as possible.  Bake at 400 degrees for 25 minutes.  Increase temperature of oven to 450 and bake for 5 additional minutes or until golden brown.  Let cool for 5 minutes before serving.

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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