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Biscuit Topped Chicken Pot Pie Recipe

Biscuit Topped Chicken Pot Pie

Chicken Pot Pie has to be one of my all-time favorite, comforting casserole recipes. Perfect for serving company when they visit for supper, taking to friends or neighbors whenever there is a new baby in the house or just because you are thinking of them, and especially perfect for those Sunday suppers with your family.

5 cups chicken, cooked, cubed
1 cup sliced carrots, cooked
1 1/4 cup frozen peas, thawed
1/2 cup butter
1/2 cup onion, chopped
1 cup celery, sliced
1/2 cup flour
3 cups chicken broth
1 cup milk
1 teaspoon thyme
1/2 teaspoon sage
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1 – 8 ounce can refrigerated biscuits
1/2 cup cheddar cheese, shredded

Oven Temp: 400º
Recipe Cooking Time:
Chicken Pot Pie Pan Type: 4 quart baking dish

Biscuit Topped Chicken Pot Pie Recipe

Preheat Oven.

Melt the butter.
Add the onions and celery; cook until vegetables are tender. Add the flour to skillet with vegetables and stir to make a paste. Slowly pour in the chicken broth and the milk.
Add the thyme, sage, ground black pepper and salt.
Stir constantly until pot pie mixture thickens and comes to a boil.
Place the cubed chicken, carrots and peas in the casserole dish.
Pour thickened sauce over the top.
Mix chicken pot pie ingredients well.
Open biscuits and place in a circle around outer edges of the chicken pot pie casserole.
Top with shredded cheese and bake until biscuits are golden brown and serve with your favorite drink.

Pot Pie Recipe Serves: 8

Nutrition Facts
Serving Size 317 g
Amount Per Serving
Calories 414
Calories from Fat 170
% Daily Value*
Total Fat 18.9g 29%
Saturated Fat 10.3g 52%
Trans Fat 0.0g
Cholesterol 108mg 36%
Sodium 1041mg 43%
Potassium 433mg 12%
Total Carbohydrates 25.7g 9%
Dietary Fiber 2.8g 11%
Sugars 5.7g
Protein 34.1g
Vitamin A 67% • Vitamin C 7% • Calcium 13% • Iron 15%

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