Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie ~ Click for recipe.

Chicken pot pie is one of our favorite winter comfort foods, but I’m not a big fan of making pie crust.  Eating pie crust made by the experts?  (my mom, my sister, my aunt) Sign me up!  Making it?  Not my favorite thing.

Biscuits, though, I can do that.  Well. 

When I make this 9×13 casserole, I double it every time and freeze the second pan for later.  That assures me nearly four meals for our family when we count in a couple nights of leftovers.  (Mama loves leftovers!)

pot pie mixture

Tips and Tricks

  • For a smaller family, place a single recipe into two 8×8 pans.  Freeze one for later!  (Add the biscuits just before baking.)
  • If you’re short on time, use a bag of frozen mixed veggies (about 3 cups) instead of chopping and cooking your own carrots and potatoes.
  • Cut even more time with a rotisserie chicken, or dice a few chicken breasts and pan fry until cooked.

 

 

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Comments

  1. I’m not gonna lie– I’m not a big pot pie fan. It’s okay, just not my favorite. HOWEVER, I am a huge fan of those stupid flaky layers biscuits they sell in cans. I don’t buy them anymore, but I totally miss them. Does the folding produce peelable (<– this is, apparently, not a word) layers like those? *crosses fingers*

    • Know what? I totally would have guessed that about you! (no pot pie) You don’t like wet food. ;) (I remember you saying that before, so don’t try to tell me I’m wrong!) ha!

      The biscuits. No peeling (and yes, I know what you’re saying!) but they are the lightest biscuits I’ve ever made. And the layers DO come apart, they just don’t peel. (make sense?)

    • I think if you butter the biscuit dough a little (like your making croissants or cinnamon rolls) it makes biscuits you can peel off in layers. One time a long time ago I had homemade biscuits like that and I think that was how they were made. :)

  2. When I make my pot pie, I cheat! I use 1 stick of butter softened, 1 cup flour, 1 cup of milk. I pour that over my pot pie, bake until golden brown, and it tastes amazing! Many people have asked for my recipe and are surprised that I don’t have to roll it out, I just pour it over the pie. There is no bottom crust – don’t need all those carbs.

  3. Nicole Rao says:

    This looks great!! If I make two in 8×8′s to freeze one (we can never finish off a 13×9 and I’m tired of food waste!)….would I still prebake the biscuits a little bit and freeze them separately? Or bake completely and freeze them separate?

    • I think definitely freeze the biscuits separately. Lately I’ve even made fresh biscuit dough and added extra milk, then just “glopped” it over the thawed casserole. That works great, too!

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