Chicken Pot Pie With Biscuit Topping

Instructions

In large saucepan, heat oil over medium-high heat; saut?arrots, mushrooms, onion, tarragon, salt and pepper until onion is softened, about 8 minutes.

Add flour; cook, stirring, for 1 minute. Gradually whisk in milk and stock; bring to boil, stirring. Add beans. Reduce heat and simmer, stirring often, until thick enough to coat back of spoon, about 6 minutes. Stir in chicken and mustard. Spoon into round 8-cup (2 L) baking dish; set aside. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days; rewarm in microwave to continue.)

Biscuit Topping: In food processor, pulse together flour, baking powder and salt ; pulse in butter until crumbly. Drizzle in milk, pulsing just until soft sticky dough forms. Turn out onto floured surface; knead 10 times or until smooth. Pat out to fit top of baking dish. Cut into 8 wedges; arrange over chicken mixture.

Bake on rimmed baking sheet in 400F (200C) oven until biscuits are golden and no longer doughy on bottom, about 40 minutes.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes

Ingredients

1 tbsp (15 mL) vegetable oil
3 carrots, sliced
2 cups (500 mL) quartered mushrooms
1 small onion, chopped
1/2 tsp (2 mL) dried tarragon
1/2 tsp (2 mL) each of salt and pepper
1/3 cup (75 mL) all-purpose flour
1-3/4 cups (425 mL) milk
1-3/4 cups (425 mL) sodium-reduced chicken stock
2 cups (500 mL) green beans, cut in 2-inch (5 cm) lengths
3 cups (750 mL) shredded cooked chicken
1 tsp (5 mL) Dijon mustard
Biscuit Topping:
1-1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/3 cup (75 mL) cold butter, cubed
2/3 cup (150 mL) milk

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