Recipe

Biscuit Topped Chicken Pot Pie Recipe

Print Recipe

Ingredients

Directions

Step #1 In a sauce pan mix the first six ingredients; bring to a boil.
Step #2 Reduce heat; cover & let simmer for 20 mins.
Step #3 Add mushrooms & celery; cover & let simmer for 15 mins or until chicken & vegetables are tender.
Step #4 Remove chicken & vegetables.
Step #5 De-bone chicken; dice & set aside.
Step #6 Slice vegetables & set aside.
Step #7 Strain broth, reserving 2 c.
Step #8 (Discard remaining broth or save for another use.
Step #9 ) Melt margarine in a saucepan; stir in the flour until smooth.
Step #10 Cook & stir over med-heat/flame until slightly thickened & bubbly.
Step #11 Gradually stir in the cream & reserved broth; bring to a boil.
Step #12 Cook & stir for 2 mins.
Step #13 Add poultry seasoning, salt, pepper, peas, & reserved chicken & vegetables.
Step #14 Pour into a 2 quart round baking dish.
Step #15 Set aside & keep warm.
Step #16 For biscuits, sugar, baking powder, mix flour, & salt.
Step #17 Cut in shortening until mixture resembles coarse crumbs.
Step #18 Stir in milk just until mixed.
Step #19 On a floured surface, roll to ½ inch thickness.
Step #20 Cut with a 2 inch biscuit cutter.
Step #21 Place biscuits on top of chicken mixture.
Step #22 Bake at 400° for 20 mins or until biscuits are golden brown.
Enjoy the Biscuit Topped Chicken Pot Pie recipe

Viewing Biscuit Topped Chicken Pot Pie Receipe