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    You are in: Home / Recipes / Biscuit-Topped Chicken Pot Pie Recipe
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    Biscuit-Topped Chicken Pot Pie

    Biscuit-Topped Chicken Pot Pie. Photo by PaulaG

    1/5 Photos of Biscuit-Topped Chicken Pot Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Bayhill's Note:

    When I think of comfort food, this is the first dish that comes to mind. This is one of my family's favorite dishes. I make it often, especially when it is cold and rainy outside.

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    Ingredients:

    Servings:

    Units: US | Metric

    BISCUIT TOPPING

    Directions:

    1. 1
      Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
    2. 2
      Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.
    3. 3
      In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.
    4. 4
      Biscuits:.
    5. 5
      In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.

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    Ratings & Reviews:

    • on November 17, 2012

      55

      I've never even made a regular chicken pot pie before and I was craving something like this so much since I'm pregnant and not currently dieting. I followed this recipe, but not exactly to the T - I don't like celery, so I added more of the other veggies plus some additional frozen mixed veggies. I didn't have evaporated milk, so I just used the 2% milk I had and also just eyeballed the amounts of each ingredient rather than measuring everything. It turned out fantastic!!!! My husband and 3 yr old son loved it as much as I did and we will definitely be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2012

      45

      This was very good.. the only thing I would do is cut back on the pepper at the end because it was a little too peppery for our tastes, and I did not make the biscuits but used the premade canned biscuits

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2012

      55

      ***Rating is for biscuit topping only**** I used chicken from Crock Pot Whole Chicken http://www.food.com/recipe/whole-chicken-crock-pot-recipe-33671 and added a bunch of veggies to the stock in the crock pot after removing the cooked chicken, cooked a while longer until veggies were tender & then thickened with milk & flour. Turned everything (including chicken) into a casserole dish & topped with the biscuit recipe here; baked for 20-25 minutes on 400 degrees. Biscuits rose up nice and fluffy and delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Biscuit-Topped Chicken Pot Pie

    Serving Size: 1 (657 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 608.6
     
    Calories from Fat 219
    36%
    Total Fat 24.3 g
    37%
    Saturated Fat 8.2 g
    41%
    Cholesterol 67.1 mg
    22%
    Sodium 1376.5 mg
    57%
    Total Carbohydrate 68.7 g
    22%
    Dietary Fiber 6.2 g
    24%
    Sugars 5.3 g
    21%
    Protein 28.6 g
    57%

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