I found this recipe while browsing through the Delicious on a Dime cookbook from the editors of All You magazine. This is the best Chicken Potpie I’ve ever had and my family devoured it!
For the next 2 weeks, you can enter to win your own copy of Delicious on a Dime cookbook! Of course, as with every recipe, I alter it just a tad for my own personal taste and touch. Next time I make it, I’m going to include potatoes too.
Prep: 40 min. – Bake: 25 min. – Serves: 8 – Cost: $1.38 per serving {estimate from cookbook}
Filling:
- 2 Tbsp. vegetable or canola oil
- 1 small onion, chopped
- 2 ribs celery, thinly sliced
- 1 green bell pepper, seeded and diced
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 2-3 lbs. boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 1 cup frozen peas
- 2 large carrots {or 3-4 regular}, diced
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 Tbsp. unsalted butter, cut into small pieces
- 2 Tbsp. vegetable or canola oil
- 1 cup plus 2 Tbsp. milk
3. Make topping: Preheat oven to 425. Pulse flour, baking powder and salt in a food processor. Pulse in butter until mixture resembles coarse meal. With machine on, add oil and 1 cup milk. Process just until a ball forms. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2-inch thickness. Use a 2-inch cookie cutter to form 16 biscuits. Place biscuits on top of filling; brush with remaining milk.
4. Bake potpie until filling is bubbling and biscuits are lightly browned on top, about 25-30 minutes. Serve hot.
