Chicken Pot Pie With Biscuits Recipe

Transfer the chicken vegetables and sauce into a 2 quart baking dish.

Chicken pot pie with biscuits recipe. Add frozen peas and carrots and cooked chicken. Stir with a fork and pour over the chicken mixture. Whirl the dry biscuit ingredients in a food processor then add the butter cut into 1 tbl spoon slices straight from the fridge.

Reduce heat to medium and cook and stir for 2 minutes more. Whisk in the chicken broth and the cream of chicken soup. Stir in flour and cook for 1 minute.

In a large saucepan saute chopped onion in the butter. Give it all a good whirl and check there s no big butter chunks hiding out. In a small bowl beat egg yolk with water.

Turn off the heat and add the cooked shredded chicken to the mixture stirring until the filling is well combined. Season with more salt and pepper to taste. Combine vegetables chicken soup cup milk and seasoning in a 9 deep dish pie pan.

Remove from oven and allow to rest for about 3 minutes. Preheat oven to 350 f. In a separate bowl combine biscuit mix egg and remaining cup milk.

Sprinkle with freshly ground black pepper on top of biscuits. I also use cream of chicken soup mixed vegetables for my chicken pot pie. Using these easy ingredients save me time and money.