Biscuit Topped Chicken Pot Pie

"This recipe is soooo easy to make and soooo yummy!!! I found it on the internet while browsing for recipes one day and fell in luv with it!"
 
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photo by leenielt3 photo by leenielt3
photo by leenielt3
Ready In:
40mins
Ingredients:
21
Serves:
6
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ingredients

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directions

  • In a sauce pan combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables.
  • De-bone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.) Melt margarine in a saucepan; stir in flour until smooth.
  • Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. Pour into a 2 quart round baking dish. Set aside and keep warm. For biscuits, combine flour, baking powder, sugar, and salt.
  • Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to ½ inch thickness. Cut with a 2 inch biscuit cutter. Place biscuits on top of chicken mixture. Bake at 400° for 20 minutes or until biscuits are golden brown.

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Reviews

  1. The biscuits on this were gummy and tasteless. Yuck!
     
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