Free Online Recipes
 |  

Sign Up login
 
 

Chicken Pot Pie with Biscuit Crust Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Chicken Pot Pie with Biscuit Crust

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/4 C butter
1 small onion, chopped
3 stalks celery, chopped
3 carrots, chopped
2/3 C frozen peas
3 TB fresh parsley, chopped
1/4 tsp dried thyme
1/4 C flour
2 C low-salt chicken broth
 
2/3 C half&half
S&P to taste
3 C cooked chicken, cut into bite size pieces (or rotisserie)
1 can (16.3 oz) refrigerated flaky-style biscuits
1 egg yolk, beaten
1 TB water

Instructions
Preheat oven 350. In a skillet melt butter over med low heat and cook onion, celery, and carrots til tender (15 min). Stir in peas, parsley, thyme, and flour and cook stirring constantly, until the flour coats the veggies and begins to fry (5 min).
Whisk in chicken broth and half&half and cook until the sauce is thick and bubbling. Season to taste with S&P. Stir in chicken meat
Transfer to a 2 qt. baking dish. Arrange biscuits on top of the filling. In a small bowl beat egg yolk with the 1 TB water and brush the biscuits.
Bake until biscuits are golden brown and pie filling is bubbling. 20-25 min. Let rest 10 min before serving.


Originally Submitted
4/16/2018





0 Out of 5 from 0 reviews

You can add this Chicken Pot Pie with Biscuit Crust recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.