Mom's Chicken Pot Pie
This bisquick chicken pot pie casserole has a golden biscuit crust and an easy homemade filling that can be prepared two days ahead of time!
Recipe Summary Mom's Chicken Pot Pie
Easy, beginner pot pie that your family will love.
Ingredients | Chicken Pot Pie Casserole With Biscuits⅓ cup butter⅓ cup chopped onion⅓ cup all-purpose flour½ teaspoon salt¼ teaspoon ground black pepper1 ¾ cups chicken broth⅔ cup milk2 cups chopped cooked chicken1 (14.5 ounce) can peas and carrots½ (15 ounce) can whole new potatoes, drained1 (15 ounce) package prepared double-crust pie pastryDirectionsPreheat oven to 425 degrees F (220 degrees C).Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.Info | Chicken Pot Pie Casserole With Biscuitsprep:
10 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 deep-dish pie
TAG : Mom's Chicken Pot PieMeat and Poultry Recipes, Chicken, Chicken Breast Recipes,
