Chicken Pot Pie Biscuits Recipes

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

CHICKEN BISCUIT POTPIE

Steps:

• Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture. , Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.

EASY BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• Bake in oven for 30 minutes or until top turns golden brown.

EASY POT PIE WITH BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
• Bake in the preheated oven until biscuits are browned, about 30 minutes.

HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
• Add broth, potatoes, carrots and beans.
• Bring to a boil.
• Reduce heat to medium-low.
• Simmer for 12 minutes, partially covered.
• Potatoes should be a bit undercooked.
• Remove from heat.
• Combine condensed soup and flour in a small bowl.
• Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
• Stir well.
• Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
• Prepare biscuit crust.
• Combine flour, baking powder, sage and salt.
• Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
• Stir in milk.
• Form the dough into a ball, adding a bit more flour if too sticky.
• On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
• Place dough on top of chicken mixture.
• Prick dough with a fork several times.
• Bake at 400 F for 25 minutes, until crust is golden brown.
• Let stand for 5 minutes.
• Serve.