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)

17 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on Mar 1, 2015

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

Rate

prep time 15 Min

cook time 15 Min

method Bake

yield 4 Servings

Ingredients

1/4 cup butter or margarine
1 small onion, chopped
1 cup sliced mushrooms
1/3 cup flour
1 teaspoon poultry seasoning
- salt and pepper to taste
2 cups chicken broth
3/4 cup milk
2 cups cooked diced chicken
1 package (10 oz.) frozen mixed vegetables or, 1-1/2 cups leftover cooked vegetables
1 package (8 ct.) refrigerated biscuits, cut into quarters

How To Make chicken pot pie with biscuit topping

Step 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.

Step 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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