Easy Chicken Pot Pie Recipe With Biscuits

Season with salt and pepper to taste.

Easy chicken pot pie recipe with biscuits. Stir with a fork and pour over the chicken mixture. Arrange biscuits on top of the filling. Preheat oven to 350 f.

Turn off the heat and add the cooked shredded chicken to the mixture stirring until the filling is well combined. It perfectly compliments and finishes off the filling ingredients. Let the sauce simmer for 1 minute to thicken.

Whisk in the chicken broth and the cream of chicken soup. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling 20 to 25 minutes. Separate biscuits and place on top to cover filling.

And the rich and creamy herb infused gravy like sauce is what leaves us craving more. In a small bowl beat egg yolk with water. Mix chicken soup and vegetables together in an 8 inch square baking dish.

In a separate bowl combine biscuit mix egg and remaining cup milk. In large bowl combine the chicken cream of chicken soup frozen vegetables and shredded cheeses. Step 3 bake in the preheated oven until biscuits are browned about 30 minutes.

Bake uncovered 30 minutes or lightly browned. Season with more salt and pepper to taste. Transfer the chicken vegetables and sauce into a 2 quart baking dish.