Chicken Biscuit Pie

Nicole Bredeweg


This is an old favorite of ours, but one that had fallen out of favor. Not surprising, since we have hundreds of old favorites, lol. I found it on a recipe card in the front of my local grocery store. But, going through my "old favorites" led me to try this one again -- and my husband, who was making it, burned it. Thinking, smugly, that I could do better, I tried it. And almost burned it. So, warning -- DON'T WALK AWAY. It must be stirred constantly. Then I modified the recipe to let the much-gentler oven temps finish the cooking.

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3 - 4
chicken breasts, cubed
2 c
1 box
uncle ben's chicken flavored rice dish
1/2 can(s)
cream of chicken soup
1/2 lb
frozen peas, carrots, and beans
12 oz
refrigerated buttermilk biscuits

Directions Step-By-Step

Cut chicken into 1 inch chunks. Heat oven to 400*F. In large saucepan, combine chicken, water, rice, contents of seasoning packets, soup, and vegetable mixture; mix well. Simmer over medium heat, stirring constantly, until chicken turns opaque. There's not enough liquid for the rice and it'll burn if you don't continuously stir. Place mix in 8 x 8 baking dish and bake for 10 minutes.
Top with biscuits. Return to oven and bake 10 to 12 minutes or until biscuits are golden brown.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Hashtag: #one-dish meal