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  • Chicken Pot Pie with Biscuit Crust

    2 votes
    Chicken Pot Pie with Biscuit Crust
    Prep: 20 min Cook: 30 min Servings: 6
    by myra byanka
    510 recipes
    >
    Use poultry, ham, or canned tuna for this easy prep pot pie. I made this with a half recipe of my Buttermilk Biscuits - see links. However, if you make it in a 9x13 pan, you'll need a full recipe.

    Ingredients

    • 1 recipe your favorite biscuits
    • or package biscuits from grocery store
    • or see links
    • 1 1/2 lbs. chopped, cooked turkey or chicken, 1 cup chopped ham, or 2 small cans tuna in water, drained
    • 1 tbs. olive oil or butter
    • 1 medium onion, chopped
    • 2-3 medium carrots, peeled, chopped
    • 1-2 stalks celery, chopped
    • 1/2 cup frozen peas
    • 2 cups chicken or turkey broth
    • 2-3 tbs. dry sherry (optional)
    • 1/2 tsp. dry thyme leaves
    • 1/8 tsp.garlic powder
    • chopped parsley
    • salt and pepper to taste
    • 6 tbs. butter
    • 1/4 cup + 2 tbs. flour
    • 1 1/2 cups milk

    Directions

    1. Saute chopped vegetables until lightly browned.
    2. Add broth, turn on medium high, cook 15 minutes.
    3. Heat oven to 400 F.
    4. Make biscuit dough, flatten to 1/2" in height, cut into 8-10 biscuits.
    5. Add the butter to a large skillet, melt.
    6. Add the flour, stir well.
    7. Begin adding veggies/broth, stirring until thickened before adding more.
    8. Once veggies are completely incorporated, slowly begin adding milk.
    9. Stir constantly.
    10. When nice and thick, add chicken and seasonings.
    11. Butter a 9x13 baking dish or 3 qt. baking dish, pour meat mixture in.
    12. Top with cut biscuits, the edges touching.
    13. Bake until biscuits are golden brown, about 15-20 minutes.

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