Homemade Chicken Pot Pie Recipe With Biscuits

Top the chicken mixture with the biscuits. Preheat oven to 375 degrees in a frying pan over medium heat melt the butter. Turn off the heat and add the cooked shredded chicken to the mixture stirring until the filling is well combined.

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Whisk in the chicken broth and the cream of chicken soup.

Homemade chicken pot pie recipe with biscuits. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling 20 to 25 minutes. Prepare southern buttermilk biscuits and place on top of chicken pot pie mixture in baking dish. In a small bowl beat egg yolk with water.

Brush egg yolk on the biscuits. Sprinkle with freshly ground black pepper on top of biscuits. Bake in the preheated oven until biscuits are browned about 30 minutes.

Remove from oven and allow to rest for about 3 minutes. Season with salt and pepper to taste. Chicken pot pie biscuits.

Arrange biscuits on top of the filling. Pour in the chicken stock and bring to a boil. Then add the salt pepper flour and herbs and cook for 3 to 4 minutes.

Separate biscuits and place on top to cover filling. Now grab the can of biscuits. Mix chicken soup and vegetables together in an 8 inch square baking dish.

Cut each biscuit into quarters then place in a large bowl. Transfer the chicken vegetables and sauce into a 2 quart baking dish. Bake 12 15 minutes until biscuits are golden brown and cooked through.

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