chicken pot pie with biscuit topping

Name: Chicken Pot Pie with Biscuit Topping
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1/4 cup(s) butter or margarine; 1 small onion, chopped; 1 cup(s) sliced mushrooms; 1/3 cup(s) flour; 1 teaspoon(s) poultry seasoning; - salt and pepper to taste; 2 cup(s) chicken broth; 3/4 cup(s) milk; 2 cup(s) cooked diced chicken; 1 package(s) (10 oz.) frozen mixed vegetables or, 1-1/2 cups leftover cooked vegetables; 1 package(s) (8 ct.) refrigerated biscuits, cut into quarters

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

A comforting meal for those chilly nights. Make it easy - pick up a precooked roasted chicken!

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(1 rating)

yield 4 Servings

prep time 15 Min

cook time 15 Min

method Bake

Ingredients For chicken pot pie with biscuit topping

1/4 c

butter or margarine
1 sm

onion, chopped
1 c

sliced mushrooms
1/3 c

flour
1 tsp

poultry seasoning
salt and pepper to taste
2 c

chicken broth
3/4 c

milk
2 c

cooked diced chicken
1 pkg

(10 oz.) frozen mixed vegetables or, 1-1/2 cups leftover cooked vegetables
1 pkg

(8 ct.) refrigerated biscuits, cut into quarters

How To Make chicken pot pie with biscuit topping

1
In a saucepan saute onion and mushrooms in butter or margarine until tender. Stir in flour, poultry seasoning, salt and pepper. Add chicken broth and milk. Cook and stir until thickened.

2
Stir in chicken and vegetables. Heat until hot and bubbling. Pour chicken mixture into 9-inch square pan. Place refrigerated biscuits on hot mixture and bake in 400 F. oven until biscuits are golden, approximately 15 minutes.
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