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.
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
- Servings: 6
- Prep Time: 15m
- Cook Time: 45m
- Total Time: 1h 30m
Details
- 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!
