Chicken Pot Pie
A flaky, rich, homemade biscuit tops a hearty filling to create this ultimate comfort food. Made using Bison Sour Cream and Bison French Onion Dip, this dish is sure to warm your heart.
Servings
6
Prep Time
15m
Cook Time
45m
Total Time
1h 30m
This recipe uses:
Ingredients
- 1/4 cup Bison Sour Cream
- 1 cup Bison French Onion Dip
- 3 tsp canola oil, divided
- 1 cup onion, diced
- 1 cup peeled baby carrots, sliced
- 10 oz cremini mushrooms, quartered
- 2-1/2 cups reduced-sodium chicken broth, divided
- 1/4 cup cornstarch
- 2-1/2 cups cooked chicken, diced
- 1 cup frozen peas, thawed
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 2 tsp chives
- 1/2 tsp garlic powder
- 1/2 cup heavy cream
- 2 Tbsp butter, melted
- Salt and pepper, to taste
Instructions
Step 1
To begin filling, heat 1 tsp oil in large skillet or Dutch oven over medium-high heat.
Step 2
Add onion and carrot and cook until golden brown and tender, about 7 minutes. Transfer to a bowl.
Step 3
Heat remaining 2 tsp oil in the pan over medium-high heat.
Step 4
Add mushrooms and cook until browned, 5 to 7 minutes.
Step 5
Return onion and carrot to the pan.
Step 6
Add 2 cups broth and bring to a boil; reduce heat to a simmer.
Step 7
Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook until sauce thickens.
Step 8
Stir in chicken, peas, Bison Sour Cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
Step 9
To begin biscuit, mix in a bowl flour, baking powder, chives, and garlic powder.
Step 10
In another bowl mix together Bison French Onion Dip and heavy cream.
Step 11
Stir wet ingredients into dry until a dough forms.
Step 12
Gather dough together and chill for 30 minutes.
Step 13
Roll out dough on floured surface, cut biscuits and place on top of pot pie mixture.
Step 14
Brush with melted butter.
Step 15
Bake pie until topping is golden and filling is bubbling, 30 to 35 minutes.
Step 16
Let cool for 10 minutes before serving. After cooling, serve and enjoy!