Charlene's Recipe

Biscuit topped chicken pie

Category: Casseroles and Skillets

Serves 4

1 1/2 cups chicken stock or canned chicken broth
1 medium carrot, peeled, cut in half lengthwise
3 Tbsp unsalted butter
1 small yellow onion, peeled and sliced
8 oz white mushroom, quartered
2 Tbsp flour
1/2 cup heavy (whipping) cream
1/2 chicken, skinned, meat cut into 1/2 inch cubes
1/2 cup minced fresh parsley
8 frozen biscuits

Preheat the oven to 400 F. Set four 12-oz ramekins on a baking sheet, or use a 8-cup baking dish about 2 inches deep.
In a 1 quart saucepan, bring the stock or broth to a simmer. Add the carrots and cook until crisp tender, about 10 minutes, using a slotted spoon. Transfer the carrots to a plate and turn off heat under the stock or broth.
Meanwhile, in a 10-inch saute pan or skillet, melt the butter with the oil over medium heat until the butter foams. Add the onion and saute until it begins to soften, about 2 minutes. Add the mushrooms and saute until they just begin to brown, about 3 minutes more.
Sprinkle the flour over the onion mushroom mixture and stir to dissolve. Immediately add the stock or broth, bring to a simmer, and stir until smooth and thickened, about 2 minutes. Add the cream, stir until blended, and bring to a simmer, then add salt and pepper. Remove from heat.
Divide the chicken mixture among the ramekins or spoon into the baking dish. Place 2 frozen biscuits on top of the mixture in each ramekin or evenly space them on top of the chicken mix in baking dish. Bake for 12 minutes or until heated through.