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The ingredients needed to cook Chicken pot pie topped with biscuits:
- Use 3 boneless skinless chicken breasts
- Get 7 chicken bouillon cubes
- Get 2 cans carrots
- Take 2 cans peas
- Provide 5 med potatoes
- You need 1 tbs parsley
- Get 1 tsp pepper
- Get 1 can biscuits or 2 cups of baking mix
Instructions to make Chicken pot pie topped with biscuits:
- Boil and cube chicken along with 2 bouillon cube.
- Cut and peel potatoes boil in chicken water along with the remaining bouillon cubes. When the potatoes are almost done add carrots and peas both drained. When the potatoes are done thicken juice with corn starch mixed in water. Add parsley and pepper.
- If using baking mix mix out biscuit dough according to box and roll out about 1/4 inch thick.
- Add chicken to veggie mixture and pour into baking dish and top with biscuits. Bake at 375 until top of biscuits are golden brown
Classic chicken pot pie is a savory pie made with a flaky pie crust. For this recipe we're trading the pie crust for buttery, flaky biscuits. Carefully remove the pan from the oven as it will be very hot. Using a rotisserie chicken and frozen peas and carrots really cuts down on the prep time. This chicken pot pie is baked to perfection with a biscuit topping.
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