Chicken Pie with Biscuit Crust

serves 8-10

  • 4 cups chopped chicken (I use thighs)
  • 2 cups sliced carrots
  • 1 cup onion, chopped
  • 1 cup bell pepper, chopped
  • 2 cups fresh corn
  • 2 cups water or chicken broth
  • 1 cup sour cream
  • 6 tablespoons butter
  • 1/4 cup flour
  • 1 teaspoon thyme
  • 1 teaspoon nutmeg

Stirfry onion and carrot in 2 T. butter over med-high heat in a large heavy skillet until soft and slightly brown.  Add corn and peppers, and cook for another minute or two.  Set vegetables aside in a bowl.

Melt 2 T. butter in skillet.  Add chicken and cook through.   Turn heat down a little and add 1/4 cup flour, stirring to coat chicken.   Quickly add water or broth, cooking until liquid begins to thicken.  Add sour cream and mix until combined.   Return vegetables to skillet, stir.  Salt and pepper to taste.  Turn down to low to slowly cook a little more while making biscuit topping.

  • Biscuit Crust:
  • 4 cups flour
  • 1 T baking powder
  • 1 t. baking soda
  • 1 t. salt
  • 1/2 cup shortening, cut into bits
  • 1 cup Cheddar cheese, grated
  • 2 eggs
  • About 2-3 cups milk (sorry I’m not more precise)
  • In bowl, mix flour, baking powder, baking soda, and salt. Add shortening and blend the mixture until it resembles meal. Add the cheese and toss. Add beaten egg and then enough of the milk to form a very soft wet dough.

     Cooking spray a large casserole dish and pour in vegetable/chicken mixture.  Spoon the biscuit mixture in clumps all over the top of the casserole, until casserole is covered as evenly as possible.

    Bake in the middle of a preheated 450f oven for 20-30 minutes, or until biscuit is puffed and golden, and the filling is bubbling.