Quick Chicken Pot Pie Recipe With Biscuits

In a small bowl combine baking mix and cheese.

Quick chicken pot pie recipe with biscuits. Bake uncovered 30 minutes or lightly browned. Transfer the chicken vegetables and sauce into a 2 quart baking dish. Arrange biscuits on top of the filling.

Prepare southern buttermilk biscuits and place on top of chicken pot pie mixture in baking dish. Add remaining 1 2 cup milk stirring just until dry ingredients are moistened. Bake 35 to 40 minutes or until biscuits are browned and pot pie is hot and bubbly.

Preheat oven to 350 f. Bake 12 15 minutes until biscuits are golden brown and cooked through. Brush egg yolk on the biscuits.

In a separate bowl combine biscuit mix egg and remaining cup milk. Separate biscuits and place on top to cover filling. Preheat the oven to 350 degrees f 175 degrees c.

In a small bowl beat egg yolk with water. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. In large bowl combine the chicken cream of chicken soup frozen vegetables and shredded cheeses.

Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling 20 to 25 minutes. Step 2 mix chicken soup and vegetables together in an 8 inch square baking dish. Stir with a fork and pour over the chicken mixture.