Chicken pot pie topped with biscuits. Chicken pot pie is just so good. Sautéed shallots and thyme, a splash of white wine, creamy chicken, peas, and carrots all baked under a Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning.
Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits. Chicken Pot Pie has to be one of my all-time favorite, comforting casserole recipes. You can cook Chicken pot pie topped with biscuits using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chicken pot pie topped with biscuits
- Prepare 3 of boneless skinless chicken breasts.
- You need 7 of chicken bouillon cubes.
- Prepare 2 cans of carrots.
- It’s 2 cans of peas.
- It’s 5 of med potatoes.
- You need 1 tbs of parsley.
- You need 1 tsp of pepper.
- You need 1 can of biscuits or 2 cups of baking mix.
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Chicken pot pie topped with biscuits instructions
- Boil and cube chicken along with 2 bouillon cube..
- Cut and peel potatoes boil in chicken water along with the remaining bouillon cubes. When the potatoes are almost done add carrots and peas both drained. When the potatoes are done thicken juice with corn starch mixed in water. Add parsley and pepper..
- If using baking mix mix out biscuit dough according to box and roll out about 1/4 inch thick..
- Add chicken to veggie mixture and pour into baking dish and top with biscuits. Bake at 375 until top of biscuits are golden brown.
Biscuit-Topped Chicken Pot Pie. to favorites. Refrigerated biscuits make the perfect crust for our easy to make chicken pot pie.it's family friendly, very tasty, and on the table in less than one hour. This chicken pot pie is baked to perfection with a biscuit topping. Instead of the usual pastry crust, this chicken pie is topped with savory cheese biscuits. The biscuit dough is rolled to a pan-size rectangle and the biscuits are cut into squares, so none of the dough is wasted.