Chicken Pot Pie Recipe With Biscuits

This easy simplified version of pot pie is made with store bought rotisserie chicken pre cut frozen vegetables and homemade drop biscuits instead of the standard shape and cut biscuits.

Chicken pot pie recipe with biscuits. Turn off the heat and add the cooked shredded chicken to the mixture stirring until the filling is well combined. Let the sauce simmer for 1 minute to thicken. Arrange biscuits on top of the filling.

In a small bowl beat egg yolk with water. Remove from oven and allow to rest for about 3 minutes. Prepare southern buttermilk biscuits and place on top of chicken pot pie mixture in baking dish.

Transfer the chicken vegetables and sauce into a 2 quart baking dish. Reduce heat to medium and cook and stir for 2 minutes more. Bake 12 15 minutes until biscuits are golden brown and cooked through.

Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling 20 to 25 minutes. Chicken pot pie is just so good. Sautéed shallots and thyme a splash of white wine creamy chicken peas and carrots all baked under a homemade biscuit topping.

Heat to boiling stirring constantly. Add frozen peas and carrots and cooked chicken. Brush egg yolk on the biscuits.

It just goes straight to the heart. It perfectly compliments and finishes off the filling ingredients. Season with salt and pepper.