Easy Chicken Pot Pie Recipe With Biscuits On Top
I make this pot pie in my favorite 12 inch cast iron pan which can go from stove top to oven.
Easy chicken pot pie recipe with biscuits on top. Stir in shredded or chopped cooked chicken and frozen peas. For 15 minutes or until the chicken mixture is hot and bubbling. Cut in shortening until mixture resembles coarse meal.
Turn dough onto a lightly floured surface. Season with salt and pepper. Brush egg yolk on the biscuits.
Add frozen peas and carrots and cooked chicken. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling 20 to 25 minutes. Cut with 2 3 4 biscuit cutter.
Using these easy ingredients save me time and money. Arrange biscuits on top of the filling. In a small bowl beat egg yolk with water.
Reduce heat to medium and cook and stir for 2 minutes more. In a medium bowl stir together flour baking powder and salt. This easy chicken pot pie with biscuits recipe is one of my family favorites.
Place the biscuits on top of the pot pie and transfer the pan to the oven to bake until the filling is bubbly and the biscuits are golden brown. Roll out to 1 2 thickness. Preferably canned biscuits because it takes less time.