chicken pot pie with cheddar biscuit topping

Name: Chicken Pot Pie With Cheddar Biscuit Topping
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 large chicken breast halves, skinless and boneless; 1 cup(s) celery (diced); 1 cup(s) carrots( sliced thin); 1 cup(s) corn; 1 cup(s) baby lima beans; 2 cup(s) vegtable broth; 2 cup(s) chicken broth; 3/4 cup(s) flour; 1/2 cup(s) water; ## YOUR FAVORITE BISCUIT RECIPE ( I MADE THESE WITH CHEDDAR CHEESE)

28 Pinches 1 Photo

Linda Smith

Oelwein, IA

Updated on Mar 12, 2016

Another comfort food for a cold day hubby likes soup and casseroles, so we have them quite often .

Rate

prep time 30 Min

cook time 30 Min

method Pan Fry

yield 6 serving(s)

Ingredients

1 large chicken breast halves, skinless and boneless
1 cup celery (diced)
1 cup carrots( sliced thin)
1 cup corn
1 cup baby lima beans
2 cups vegtable broth
2 cups chicken broth
3/4 cup flour
1/2 cup water
YOUR FAVORITE BISCUIT RECIPE ( I MADE THESE WITH CHEDDAR CHEESE)

How To Make chicken pot pie with cheddar biscuit topping

Step 1

Make biscuits ahead.

Step 2

Cube up your chicken breast, In a large pan with a little oil brown the chicken when completely done remove from pan.
Step 3

Add celery and carrots to pan and sauté till tender. Add the vegetable broth and the chicken broth, bring to a boil, mix the flour and the water add to the boiling broth slowly stirring constantly till thickened.
Step 4

Add the chicken. corn, and the lima beans bring to a simmer remove from heat, pour into greased casserole dish. Bake in 350 0ven for about 20 minutes, remove and add biscuits to the top put in oven for another5 minutes . serve.
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