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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.

    Ratings & Reviews:

    • on January 01, 2015

      55

      This is like my grandmother's biscuit-topped chicken pie, right down to the peppery flavor. I added some finely-chopped flat leaf parsley to the biscuit dough. I cycled back on the black pepper quite a bit because my husband objects to too much; personally, I love it. This is the pot pie recipe I've been seeking for many a year. It is perfect to clear out little bits of everything from the fridge. My dairy was a whisked-together combination of 1/2 & 1/2, rice milk, plain yogurt and buttermilk. I made buttermilk biscuits for the top. This will definitely be in the supper recipe rotation for the new year.

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

    Read All Reviews (16)

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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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