Chicken Pot Pie With Biscuit Topping Recipe

Name: Chicken Pot Pie With Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. oleo; 2 Tbsp. chopped onion; 1/2 c. chopped celery; 1/4 c. chopped green pepper; 1/3 c. flour; 1/2 tsp. garlic salt; 1/4 tsp. black pepper; 3/4 c. chicken broth; 1/2 c. evaporated milk; 1 c. water; 2 c. chopped cooked chicken

Servings: persons

2 Tbsp. oleo
2 Tbsp. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1/3 c. flour
1/2 tsp. garlic salt
1/4 tsp. black pepper
3/4 c. chicken broth
1/2 c. evaporated milk
1 c. water
2 c. chopped cooked chicken

1
Saute onion, celery and green pepper in melted oleo.
2
Blend in flour, garlic salt and pepper.
3
Stir in chicken broth, evaporated milk and water.
4
Cook over medium heat, stirring until sauce is thick.
5
Fold in chicken.
6
Pour into 1 1/2-quart lightly greased baking dish.
7
Make 1 cup flour into biscuits.
8
Roll out and spread 1/3 cup sliced green olives and 1/2 cup grated Cheddar cheese on top.
9
Roll up like a jelly roll and cut into 1-inch slices.
10
Place these on top of mixture in casserole.
11
Bake 20 to 25 minutes at 425u00b0.

377

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 11 ingredients. The key ingredients include: 2 Tbsp. oleo, 2 Tbsp. chopped onion, 1/2 c. chopped celery, 1/4 c. chopped green pepper, and more.

Yes, Chicken Pot Pie With Biscuit Topping 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 Pot Pie With Biscuit Topping

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