Easy Chicken Pot Pie (Biscuit Top)
Submitted by JANDCMARTIN
Classic chicken pot pie with fluffy biscuit topping instead of pastry. Creamy mushroom gravy, tender chicken, and peas and carrots under a golden biscuit crown. Simple comfort food done right.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is pot pie the way your grandma made it, minus the pie crust stress.
Instead of wrestling with pastry dough, you’re topping a bubbling casserole of creamy chicken and vegetables with drop biscuits straight from a mix. They bake up golden and tender, soaking up all that savory mushroom gravy underneath while staying fluffy on top.
The onions get sautéed first for sweetness, the cream of mushroom soup becomes silky gravy with a splash of milk, and those classic peas and carrots bring the color. Twenty minutes in a hot oven and you’ve got dinner that tastes like Sunday supper on a Tuesday night.
Use rotisserie chicken to save even more time. Homemade or store-bought biscuits both work beautifully here.
Ingredients
Directions
Cook onion in margarine until tender, blend soup, and milk and add to onion, heat well.
In casserole put diced chicken and peas and carrots.
Pour soup mixture over this and top with biscuits made from a biscuit mix or your own recipe, bake 20 minutes in 450 degree F oven.
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