Mom's Fabulous Chicken Pot Pie with Biscuit Crust Recipe
Cooked chicken simmers in a rich parsley-flecked sauce with carrots, peas, and celery. The delectable filling is baked under prepared biscuits for a comforting pot pie that's easy to put together.
Use a prepared double-crust pie pastry to help achieve this easy, beginner-friendly pot pie your family will love.
This was a great comfort food. I used refrigerated biscuit dough and halved them horizontally to be sure they baked through. I used frozen mixed vegetables, cooked them just a little bit before adding to chicken mixture. Used quite a bit more chicken than called for, as we like lots of meat in our casseroles/meat pies. Turned out delicious. Will definitely make again.
Fantastic recipe! Definitely use the smaller biscuits if available or the dough will not cook thoroughly on the bottom. I also started to cook them separately in the oven at the same time and 5 minutes before the chicken mix is done, I add them on top so they are not gummy.
Made exactly as directed, except I cut my biscuits in half since I was short on time and didn’t have the time to wait for them to take longer. I really liked the way the biscuits came out, with the egg yolk on top. My kids were thrilled to have plain biscuits anyway. Rotisserie chicken made this fast. The most time consuming part was cutting the veggies. I also used a pot that could go from the stove to the oven so clean up was a breeze. My five stars are based on decent flavor (though I’m not a fan of thyme so I’ll substitute something else next time), and ease of the recipe.
I give this 4 starts because it was easy to make, and it tasted very good. I made some changes because I didn't have all the ingredients and I was making if for young teens girls that don't like onions or celery. I used green beans instead of peas and I added corn and it turned out great. I asked my daughter how she and all her friends liked it and she said that they loved it. I told her I would definitely make it again.
Made it t but made many changes and made it my own started on cook top, moved to oven. 2 c cream of celery, 2 carrots cut up, 1-onion, (I love garlic) so cut @ minced full clove, 3 celery stalks, 1-c chicken broth, 1-can chicken, added 1- kielbasa cut slim, 6- small red potatoes, 1-C chicken broth, 1 C milk w/ vinegar to substitute for cream. I sauted garlic, onion in 1 tsp olive oil, added celery then carrots, broth, cans of cream of celery soup. After seasoning everything with this and that, Italian seasoning (no salt) added red potatoes on cook top (stove) 10 min between saute and boiling all flavors together w/chick & kielbasa. (cooked potatoes on micro for 5 min first) then combined in bowl. Cooked in oven °375/convect °400 reg temp w/o biscuits for 40 min first then removed added rolled out jiffy biscuits, cooked for 10-15 min longer checked until biscuits were brown all in 9x13 glass pan. Nice recipe idea. I made it my own with base ingredients, did not need flour at all.