Chicken Pot Pies with Cheddar-Scallion Biscuits Yield: 6 to 7 servings
"It's hard to imagine a more comforting combination than a savory chicken pot pie filling topped with cheesy cheddar-scallion biscuits. Butternut squash replaces the usual potatoes for a nice hit of color and sweetness.Note: Using precooked rotisserie chicken meat saves valuable prep time.Make-ahead tip: Prepare pies up to the point of baking; then wrap tightly in foil and freeze for up to 3 months. When ready to use, thaw in refrigerator and bake as directed. Login to add to your Recipe Box Upload Your Photo..."
INGREDIENTS
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It's hard to imagine a more comforting combination than a savory chicken pot pie filling topped with cheesy cheddar-scallion biscuits. Butternut squash replaces the usual potatoes for a nice hit of color and sweetness.
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3 cups reduced-sodium chicken broth
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3 medium carrots, peeled and diced
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1/2 small butternut squash, peeled, seeded, and diced
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4 tablespoons salted butter
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1 celery rib, diced
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1 medium-size yellow onion, diced
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1 teaspoon kosher or sea salt
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1 cup chopped white button mushrooms
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5 tablespoons all-purpose flour
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1 cup milk
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1/2 teaspoon freshly ground black pepper
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2 tablespoons minced flat-leaf parsley
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3 cups chopped cooked chicken, white and dark meat (see Note, above)
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1/3 cup sweet peas (frozen is fine)
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