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Biscuit-Topped Chicken Pot Pie

Posted By Amy On February 19, 2013 @ 3:50 pm In In the Kitchen,Main Dish - Chicken,Recipes | 10 Comments

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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