Chicken Biscuit Pot Pie Recipe

Name: Chicken Biscuit Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. margarine; 1/3 c. Bisquick; 1/3 c. chopped onion; 1/2 tsp. salt; 1/8 tsp. pepper; 1 1/2 c. water; 1/2 c. milk; 1 1/2 tsp. instant chicken bouillon or 1 cube; 2 c. chicken or turkey, cooked and cubed; 1 pkg. frozen peas and carrots (10 oz.); 1 c. Bisquick; 1/2 tsp. celery seed; 1/4 c. cold water

Servings: persons

1/3 c. margarine
1/3 c. Bisquick
1/3 c. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. water
1/2 c. milk
1 1/2 tsp. instant chicken bouillon or 1 cube
2 c. chicken or turkey, cooked and cubed
1 pkg. frozen peas and carrots (10 oz.)
1 c. Bisquick
1/2 tsp. celery seed
1/4 c. cold water

1
Heat oven to 425u00b0.
2
Heat margarine in 2-quart saucepan over low heat until melted.
3
Mix in 1/3 cup baking mix, onion, salt and pepper.
4
Cook over low heat, stirring constantly, until mixture is bubbly.
5
Remove from heat.
6
Stir in 1 1/2 cups water, milk and chicken bouillon.
7
Heat to boiling, stirring constantly.
8
Boil and stir 1 minute.
9
Stir in chicken and frozen vegetables.
10
Heat through.
11
Keep over warm heat while making crust.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 c. margarine, 1/3 c. Bisquick, 1/3 c. chopped onion, 1/2 tsp. salt, and more.

Yes, Chicken Biscuit Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Biscuit Pot Pie

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