Chicken Potpie with Drop Biscuits

Chicken potpie with drop biscuits




Prep time: 35 minutes

Cook time: 40 minutes

Servings: 2



Ingredients

1 carrot, diced

1 cup sugar snap peas

1 ½ tablespoons butter

1 small red onion, chopped

¼ cup flour

¼ teaspoon salt

Freshly ground pepper

3 boneless, skinless chicken thighs, cut into bite-size chunks

1 ½ cups chicken broth

1 teaspoon minced fresh dill



Drop biscuits:

½ cup flour

1 teaspoon baking powder

½ teaspoon sugar

1/8 teaspoon salt 2 tablespoons butter, cut in small chunks

3 to 4 tablespoons milk





1. Place carrot in a small saucepan; add water to cover. Heat to a boil over medium-high heat. Cook until just tender, 8 minutes. Add sugar snap peas; cook 5 minutes. Remove from heat; drain. Set aside. Meanwhile, melt butter in a medium skillet. Add onion; cook over medium heat until tender, 5 minutes. Combine flour, salt and pepper to taste in a plastic bag. Add chicken chunks; shake to coat chicken.



2. Add chicken chunks to skillet, reserving leftover flour. Brown chicken over medium heat, 3 to 5 minutes per side. Stir in 1½ tablespoons of the leftover flour into skillet; cook 1 minute. Gradually pour in chicken broth, stirring constantly. Add dill and pepper to taste. Cook over low heat, stirring often, until thickened, about 5 minutes. Taste; adjust salt. Spoon chicken mixture, carrots and peas into a deep 9-inch baking dish.



3. Heat oven to 425 degrees. For the drop biscuits, combine flour, baking powder, sugar and salt in a bowl. Stir well. Cut in butter to form small chunks. Stir in enough milk to form a wet batter. Drop biscuits by the rounded tablespoon into a circle on the inside rim of the dish. Bake until golden brown, 20-25 minutes.



Nutrition information:

Per serving: 607 calories, 46% of calories from fat, 31 g fat, 16 g saturated fat, 129 mg cholesterol, 50 g carbohydrates, 32 g protein, 1315 mg sodium, 4 g fiber.