A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!
Ingredients
Ingredient Checklist
- ¼ cup butter
- 2 cloves garlic, minced
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped baby carrots
- ½ cup all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 (10 ounce) can peas, drained
- 4 cups diced, cooked chicken meat
- 2 cups buttermilk baking mix
- 2 teaspoons dried basil
- ⅔ cup milk
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Directions
- Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Step 2 In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
- Step 3 In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
- Step 4 Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.
Nutrition Facts
Per Serving: 451 calories; protein 33.5g; carbohydrates 48g; fat 13.2g; cholesterol 95.8mg; sodium 2014.6mg.
