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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Biscuit Pot Pie Recipe

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This recipe for Chicken Biscuit Pot Pie is from Phalen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
1 package frozen mixed vegetables
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon cumin
1/4 cup all-purpose flour
2 cups lower-sodium chicken broth
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits
Directions:
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme, basil, cumin and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
3. Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling.
4. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 minutes, and then covered for 10 minutes. Let rest 10 minutes before serving.

 

 

 

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