Biscuit Topped Chicken Pot Pie

• Meat

  • 3 cup Chicken, roasted
  • 2 tsp Poultry magic or rotisserie chicken seasoning

• Produce

  • 1 tbsp Chives
  • 2 clove Garlic
  • 3 Green onion

• Canned Goods

  • 2 cup Chicken broth, low-sodium

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and black pepper
  • 2 cup Self rising flour

• Dairy

  • 1 Butter or cream to bush the tops
  • 4 tbsp Butter or light butter
  • 1/2 cup Half & half
  • 1 1/2 cup Heavy cream or whole buttermilk
  • 1/4 cup Parmesan cheese, grated

• Frozen

  • 1 10] oz frozen mixed vegetable, frozen

• Other

  • 1 Tbsp chopped fresh tarragon or 1 tsp dried

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 4 Tbsp butter or light butter
• 3 green onion, thinly sliced
• 2 clove garlic, minced
• ¼ cup all-purpose flour
• 2 tsp Poultry Magic or Rotisserie Chicken seasoning
• salt and black pepper to taste
• 2 cup low sodium chicken broth
• ½ cup half & half
• 3 cup roasted chicken, roughly chopped
• 1 [10] oz frozen mixed vegetable, steamed and drained
• 1 Tbsp chopped fresh tarragon or 1 tsp dried
• Biscuits:
• 2 cup self-rising flour
• ¼ cup grated Parmesan cheese
• 1 Tbsp chopped chives
• 1½-2 cup heavy cream or whole buttermilk
• Melted butter or cream to bush the tops

Directions

• Preheat the oven to 375°F. On the stovetop in a 10-inch cast iron skillet or oven safe skillet, melt the butter. Add the green onion and minced garlic and cook over medium-high for 1-2 minutes until softened.
• Lower the heat to medium, sprinkle ¼ cup all purpose flour over the butter. Add the poultry seasoning, salt and black pepper to your taste. Stir until the butter is absorbed.
• Whisk in the chicken broth and half & half. Simmer until thickened around 3-5 minutes.
• Add the chopped chicken, steamed mixed vegetables and chopped tarragon. Stir until evenly combined.
• For the biscuits, in a medium mixing bowl, mix together the self-rising flour, Parmesan cheese, and chives. Add 1½ cup heavy cream or whole buttermilk, adding additional as needed to form a soft dough.
• Use a 2 oz ice cream scoop to form the biscuit topping. Space evenly on top. Brush the tops with additional cream or melted butter.
• Bake for 25 minutes or until bubbly and the biscuits are cooked through. Broil if needed to brown the tops.