Mom's Fabulous Chicken Pot Pie with Biscuit Crust Recipe
Cooked chicken simmers in a rich parsley-flecked sauce with carrots, peas, and celery. The delectable filling is baked under prepared biscuits for a comforting pot pie that's easy to put together.
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Thank you for this recipe, we all liked very much and I will make it again. I did adjust the recipe slightly, I did not have any parsley and used some basil instead also I added 2 cloves of garlic chopped and sauteed with the vegetables. (it is difficult to make a dish in our house without garlic ;) I also used Bisquick drop biscuits for the crust. It is great to find a new way to use the leftover rotisserie chicken, and the kids love it.
This was a great comfort food. I used refrigerated biscuit dough and halved them horizontally to be sure they baked through. I used frozen mixed vegetables, cooked them just a little bit before adding to chicken mixture. Used quite a bit more chicken than called for, as we like lots of meat in our casseroles/meat pies. Turned out delicious. Will definitely make again.
Being a less than mediocre cook I rarely have recipes turn out just right the first try, this one was a welcomed exception!! Being a Kansas girl I HAD to add potatoes so I cut back on the celery by half, added 3 diced potatoes, and a little extra butter, flour and half&half. This was a HUGE hit at home, my family of 6 "foodies" really enjoyed it. Thanks!!!
Loved this recipe! I used rotisserie chicken, frozen carrots, chicken stock instead of broth and doubled the stock/flour/half and half mixture. For the crust I used Pillsbury pie crust. Sooooo good!! Thanks for the recipe!
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