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    You are in: Home / Recipes / Chicken Pot Pie With Biscuit Topping Recipe
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    Chicken Pot Pie With Biscuit Topping

    Chicken Pot Pie With Biscuit Topping. Photo by CindiJ

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    2 hrs

    20 mins

    CindiJ's Note:

    Here's another great recipe from Jeff Smith, The Frugal Gourmet that says "This is an oldie and goodie. The biscuit topping puffs up and provides you with a whole meal in a wonderful form. If you don't want to make your own biscuit dough, you can use good old Bisquick." I've added a few things to make it my own. My entire family loves this recipe - even those that say they don't like pot pies. This is great dish to prepare and share with friends or family that is need of some good old comfort food.

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    Units: US | Metric


    1. 1
      Place the chicken in 2 quart saucepan and add enough water to barely cover.
    2. 2
      Bring to boil and then turn down the heat to simmer.
    3. 3
      Cover and simmer for 1/2 hour.
    4. 4
      Allow the chicken to cool in the liquid.
    5. 5
      Take the chicken from the pot, reserving the liquid, and remove the skin and bones.
    6. 6
      Cut the meat in 1/2-inch cubes, cover and set aside (you can do this the day before if you wish).
    7. 7
      Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.
    8. 8
      Heat a frying pan and add a bit of butter or oil. Saute the onion, celery and carrots until they just being to brown. In saucepan add browned vegetables, parsley and 2 cups of chicken stock.
    9. 9
      Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat, sauteed mushrooms and peas.
    10. 10
      Season with salt and pepper and place in a deep 2 quart baking dish.
    11. 11
      Top the mixture with the hard boiled egg slices.
    12. 12
      Prepare your favorite Biscuit Dough and roll out enough to make a lid for the casserole pan- approximately 1/4" think, unbaked.
    13. 13
      Bake in pre-heated 425º oven approximately 20 minutes, or until the top is high and lightly browned.
    14. 14
      *I like to use Melanie's Southern Biscuits for the topper. They do not rise too much and it's perfect amount for a 2 quart casserole dish.

    Ratings & Reviews:

    • on February 13, 2005


      Other than doubling the recipe to feed the herd who descended, I followed the recipe exactly and I have to say this was very tasty.... and enjoyed by all from grandmama (me) down to year old granddaughter. Definitely a keeper!

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


    Nutritional Facts for Chicken Pot Pie With Biscuit Topping

    Serving Size: 1 (371 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 495.8
    Calories from Fat 318
    Total Fat 35.3 g
    Saturated Fat 13.4 g
    Cholesterol 203.0 mg
    Sodium 491.0 mg
    Total Carbohydrate 11.8 g
    Dietary Fiber 2.3 g
    Sugars 3.8 g
    Protein 31.7 g

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