In a medium size stockpot, heat olive oil. Add chicken and cook 2-3
minutes. Add onion, carrot, garlic, bell peppers, potatoes, corn and
celery and cook 4-5 minutes.
Add bay leaves, butter and flour and cook 3 minutes. Add stock and
cream, bring to a simmer, reduce heat and let simmer uncovered 1
hour, stirring occasionally. Add salt and pepper to taste.
When ready pour into a 9x13 pan.
Prepare your favorite biscuit dough, cutting biscuits to fit the size
of the top of your serving dish. Set the pre-made biscuits over the
filling. Brush with a little beaten egg and bake as directed on biscuit
container or until biscuits are golden brown. Serve immediately.
Originally Submitted
1/26/2012
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