Mains, Fixins' & Sweets

Biscuit Chicken Pot Pie

img_0174I had a can of biscuits in my fridge and decided to put them to good use. Making the chicken pot pie filling and just topping it with biscuits was SO easy but still delicious!


Call your kids & put them to work. V is cubing cooked chicken breast and M is dicing onions.


They did a good job. Future chefs?


Heres the recipe:


1 can biscuits
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables


Preheat oven to 425°F.

In a large saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into pre greased casserole dish. Bake 15 minutes.

Remove casserole dish from oven and plop biscuits on top of filling. Bake for the time indicated on biscuit wrapper. Mine was 11-13 minutes, I baked for 13.

Let stand 5 minutes before serving, its like molten lava.


2 thoughts on “Biscuit Chicken Pot Pie

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