Recipe For Chicken Pot Pie With Biscuits

Arrange biscuits on top of the filling.

Recipe for chicken pot pie with biscuits. Brush egg yolk on the biscuits. Top the chicken mixture with the biscuits. Separate biscuits and place on top to cover filling.

Turn off the heat and add the cooked shredded chicken to the mixture stirring until the filling is well combined. Transfer the chicken vegetables and sauce into a 2 quart baking dish. Sprinkle with freshly ground black pepper on top of biscuits.

Drizzle with the melted butter and toss. Whirl the dry biscuit ingredients in a food processor then add the butter cut into 1 tbl spoon slices straight from the fridge. Let the sauce simmer for 1 minute to thicken.

Give it all a good whirl and check there s no big butter chunks hiding out. Now grab the can of biscuits. Cut each biscuit into quarters then place in a large bowl.

In a separate bowl combine biscuit mix egg and remaining cup milk. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling 20 to 25 minutes. Bake uncovered 30 minutes or lightly browned.

Combine vegetables chicken soup cup milk and seasoning in a 9 deep dish pie pan. Bake 12 15 minutes until biscuits are golden brown and cooked through. Stir with a fork and pour over the chicken mixture.