September is National Biscuit Month, so there’s no better time to share the news of the new partnership between Southern Bite and White Lily Flour. For generations, my family has been using White Lily to turn out the most perfect biscuits. I’ve said it before and I’ll say it again (I even mentioned it in my book), there’s nothing like the soft winter wheat of White Lily. Nothing gives you the light, fluffy, soft texture like White Lily does. Having seen this brand in the kitchen of mother, grandmother, and great-grandmother, it’s almost surreal to share the news that I’ll be developing and sharing some amazing recipes that feature this Southern pantry staple over the course of the next year or so. Y’all just hang on, this is going to be so much fun!
The first time I feel a slight nip in the air, I shift gears and my thoughts about cool and fresh summer salads morph into thoughts about the hearty, stick-to-your-ribs dishes that just say fall to me. From soups, chilis, and stews, to one-dish meals like this Cheesy Biscuit topped Chicken Pot Pie, I just can’t get enough of them! And you know, lots of people are intimidated by making their own biscuits, but it seriously couldn’t get much easier than these super-easy drop biscuits. Yes, you’ve got to get the shortening cut into the flour, but don’t stress over it. Get it good and blended and you’ll be fine. And there’s no need to go out and buy a pastry blender if you don’t already have one, two large dinner forks work just as well. Also, if you’re looking to put this together on a busy weeknight, just stop by the grocery store and pick up a rotisserie chicken and you can have this on the table in about 30 minutes. And let’s be honest about these biscuits – they really are the star here. You can skip the chicken pot pie part altogether and just make these biscuits by simply dropping the dough onto a greased baking sheet and baking for 10 to 12 minutes. 🙂 Y’all enjoy!
- 2 (10.75-ounce) cans cream of chicken soup
- 2 cups frozen mixed vegetables
- ⅛ teaspoon black pepper
- 1 tablespoon soy sauce
- 4 cups shredded cooked chicken
- 2 cups White Lily self-rising flour
- ¼ cup vegetable shortening
- ¾ cups milk
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon dried chives (optional)
- 1 cup shredded sharp cheddar cheese
- Preheat the oven to 450° F. Heat a 10" skillet over medium heat and add the cream of chicken soup (undiluted) and the frozen mixed veggies. Heat until bubbly, stirring frequently, and cook 5 to 8 minutes or until the vegetables are cooked to your liking. Stir in the pepper and soy sauce, then gently fold in the chicken. The skillet will be full, so be careful. Remove from the heat and set aside.
- In a large bowl, add the flour and cut the shortening into the flour with two forks (or a pastry blender) until the crumbs are the size of peas. Add in the milk, salt, garlic powder, chives, and cheese and stir until just combined. The dough should be soft, so you may add additional milk if necessary. Drop the dough by heaping spoonfuls onto the top of the chicken mixture.
- Place the skillet on a rimmed baking sheet or pizza pan and bake for 10 to 12 minutes, or until the pie is bubbly and the biscuits are golden brown.
This post is sponsored by The J.M. Smucker Company. While they compensated me for this post and provided product samples, the opinions herein are my own. Plus, my family has been using White Lily Flour for generations, so I’d be saying good things about it even if they weren’t paying me. 🙂