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: 1 (3 -3 1/2 lb) whole chickens; 1 bay leaf; 1/4 teaspoon thyme; 1 tablespoon butter or 1 tablespoon olive oil, for pan frying; 1/2 yellow onion, peeled and chopped; 3 stalks celery, chopped; 3 carrots, sliced; 2 tablespoons chopped parsley (fresh if you can); 2 cups chicken soup base (or make broth from the bones as directed below) or 2 cups canned chicken broth (or make broth from the bones as directed below); 4 tablespoons butter, with; 4 tablespoons flour, cooked together to form a roux; 1/2 lb mushroom, sliced and lightly sauteed in; butter or olive oil; 1/2 cup frozen peas; 2 hard-boiled eggs, sliced; biscuit dough

Servings: persons

1 (3 -3 1/2 lb) whole chickens
1 bay leaf
1/4 teaspoon thyme
1 tablespoon butter or 1 tablespoon olive oil, for pan frying
1/2 yellow onion, peeled and chopped
3 stalks celery, chopped
3 carrots, sliced
2 tablespoons chopped parsley (fresh if you can)
2 cups chicken soup base (or make broth from the bones as directed below) or 2 cups canned chicken broth (or make broth from the bones as directed below)
4 tablespoons butter, with
4 tablespoons flour, cooked together to form a roux
1/2 lb mushroom, sliced and lightly sauteed in
butter or olive oil
1/2 cup frozen peas
2 hard-boiled eggs, sliced
biscuit dough

1
["Place the chicken in 2 quart saucepan and add enough water to barely cover.", "Bring to boil and then turn down the heat to simmer.", "Cover and simmer for 1/2 hour.", "Allow the chicken to cool in the liquid.", "Take the chicken from the pot, reserving the liquid, and remove the skin and bones.", "Cut the meat in 1/2-inch cubes, cover and set aside (you can do this the day before if you wish).", "Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.", "Heat a frying pan and add a bit of butter or oil. Saute the onion, celery and carrots until they just being to brown. In saucepan add browned vegetables, parsley and 2 cups of chicken stock.", "Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat, sauteed mushrooms and peas.", "Season with salt and pepper and place in a deep 2 quart baking dish.", "Top the mixture with the hard boiled egg slices.", "Prepare your favorite Biscuit Dough and roll out enough to make a lid for the casserole pan- approximately 1/4"" think, unbaked.", "Bake in pre-heated 425u00b0 oven approximately 20 minutes, or until the top is high and lightly browned.", "*I like to use recipe#109276 for the topper. They do not rise too much and it's perfect amount for a 2 quart casserole dish."]

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 (3 -3 1/2 lb) whole chickens, 1 bay leaf, 1/4 teaspoon thyme, 1 tablespoon butter or 1 tablespoon olive oil, for pan frying, 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.

That's it — enjoy your meal!

Chicken Pot Pie With Biscuit Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions