This is a favorite of my family. I double it because I have hungry teenagers! Make your own biscuits or use pre-made refrigerated biscuits.

Chicken Biscuit Pie

butter

onion, chopped

all-purpose flour

chicken broth

milk

salt

black pepper

green peas

carrots

chicken meat

baking powder

shortening

Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.


In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared casserole dish.


In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.


Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.


This recipe is excellent and was just what I was looking for -- I had no wish to use "whack-em-on-the-counter" biscuits like so many other recipes call for, and I didn't want to use pie dough. For those folks who had problems with the biscuits not being cooked on the bottom: prepare the biscuit dough BEFORE you make the chicken mixture, and be sure to preheat the oven so it's ready as soon as the chicken mixture is poured into the casserole dish and the biscuit dough is QUICKLY spooned on top.  The point of putting the biscuit dough on the HOT chicken mixture is to start cooking the biscuits immediately, so they don't get soggy on the bottom. This is why dumplings go into HOT stew, and cobbler dough goes onto HOT cooked fruit. 

We love this recipe!  It's a wonderful way to use up leftover chicken.  I use frozen peas, but slice my own carrots and cook them for 5 min. first before adding them to the chicken mixture.  To cut down on preparation time, I used frozen biscuits.  I baked them on a separate pan at 375 degrees for only five minutes and then put them on the hot chicken mixture and baked at 425 degrees for 12 minutes.  Everything was perfect!  If you feel the biscuits are getting a little too brown, cover the dish with aluminum foil.  I served this with a mixed greens salad.  Fast, easy, and comforting with ingredients one generally has on hand.

Definitely a go-to recipe for leftover chicken.  I do make some changes, though: -I times it by 1.5 (x2 would be fine, too) and put it in a 13x9 dish -I use 1/2 butter, 1/2 olive oil (but I don't think you need to use as much as the recipe suggests) -I add thyme, sage, rosemary, and use white pepper vs. black, and next time I'll try garlic like one reviewer suggested. -I use frozen mixed veggies. -I use my own Betty Crocker baking powder biscuit recipe, cut out, place on top, and bake @ 375 for 40 minutes--comes out perfect every time.

This is the best chicken pie recipe I have ever tried.  I substitute Bisquick for the topping (for time's sake).  I have also topped it with a pie crust instead of the biscuits.  It tastes great both ways.

I preheated the oven at 450 degrees first, prepared the biscuit dough before I made the chicken mixture. I used fresh buttermilk and cold butter for the biscuit dough. I used half butter instead of all butter, low-sodium chicken broth and half-n-half milk for the chicken mixture. I use frozen peas with pearl onions, added diced celery, 1 medium orange, yellow and purple sweet carrots diced. For seasoning I added 1tsp of poultry seasoning, 1 garlic clove, chopped, fresh rosemary, fresh ground black pepper and Hawaiian sea salt.  As soon as I made the biscuit dough I quickly spooned them on top the HOT chicken mixture to start cooking the biscuits immediately. This helps avoid any soggy biscuits on the bottom. I had 12 biscuits spaced about 1 inch apart. I used a 13x9 dish and covered the dish with aluminum foil. I baked the chicken at 375 degrees for 30 minutes, turned off the oven, uncover the foil from pan, brushed the tops of biscuits with melted butter for a golden crust and left the mixture for 10 minutes before removing. The gravy was thick, creamy and savory! The chicken was tender and vegetables cooked just right. The biscuits were not soggy but golden brown, flaky and delicious. They rose and expanded while baking up almost touching each other. I served this chicken biscuit pie over a small mound of, “Creamy Smashed Potatoes,” also from this website. This is a true comfort food-very hearty, tasty and fulfilling.

This was pretty good.  I think the temp of the oven was too high though.  450 over browned the biscuits on top and left them slightly gooey on bottom.  I had to put back in the oven after the suggested amount of time.  Would probably lower the temp to 350 and bake longer.

Simple and good.  I used leftover turkey and added poultry seasoning.  Baked at 450F for 15 minutes, then left the mixture for another 15 minutes in the hot oven with the oven off and the door open before serving.  The biscuits were cooked through.  Will double the recipe next time.

I loved how this came out thick and very savory! I used flaky buttermilk biscuits from the store to save a little time and it worked wonderfully. I also did not have an onion so I simply skipped it.

This recipe is a good, basic pot pie.  I used mixed vegetables and refrigerator biscuits.  I added rosemary and thyme and baked them in individual souffle cups.  Quite tasty.

This has wonderful flavor and easy to make. I added other seasonings too.  It reminds me of those higher dollar store bought Chicken Pot Pies. I would definitely make it again.
  
Sorry!  No 'Kid Friendly Rating' because I don't have any.  But I were still a kid, I WOULD eat it.

Used less butter and added some olive oil instead of all butter. Low sodium-low fat chicken broth and fat free milk and low fat biscuit mix. Helped cut back on calories. Added some poultry seasoning and dry herbs to add to flavor to filling. Added steamed veges(just steamed a couple of minutes)  and chicken to pot and poured into covered casserole, shoved in oven while biscuits partially baked(hadn't started  to brown). Removed cover from casserole,  topped with biscuits and placed back in over to finish baking biscuits to golden. Came out pretty good. Will probably play with recipe. Maybe add seasonings to biscuit mix--garlic, chives, rosemary or tarragon. Maybe fat free shredded cheese. Luckily my husband will eat just about anything when I'm experimenting.

I put a pie crust on the bottom, to give it a base so it didn't fall apart when it was dished up.  I used 2 cups of mixed veggies.  Rather then make the biscuits I just put Flaky Grands on top.  I found that the underside of the biscuit was still doughy so, I flipped the biscuits after they were browned and baked until the otherside was browned too.  The entire baking time was close to 50 minutes, but worth it.  The fam liked the changes and gobbled it up.  Repeat recipe here.

Had some leftover chicken so thought give it a go. I used the same ingredients, but in different order, I cooked the onions, with part of the butter, added the veg shortly after and cooked it . Once cooked added rest of butter, put flour in and made a roux. Then added broth, and milk and meat. Added bit of parsley and pepper for bit of taste as well. Put it in casserole dish, I made top as per he recipe, but didn't do biscuits, I mixed it up, rolled it out and put a full top on it.......was really good. OH TURN DOWN THE HEAT.  That has to be a typo, at that temp half will burn and other half raw. I cooked it at 375 for about 20-25 minutes and it was gorgeous.

OK, 5 stars after minor tweeking .... I added thyme, oregano, and grated fresh garlic.   For the biscuit, I used Glutin Free Bisquick.  Hubby and I are totally jazzed with eating a biscuit topped casserole since we are (trying to be) GF.  This is comfort food!!!  So easy.  I will make this many times. ;)

Delicious!  I used fresh carrots and threw in some fingerling potatoes because I had them.  Such a hearty, cozy meal.

As an apple crumble is to an apple pie, this recipe is to a pot pie. Unfortunately, this is a little on the bland side, although still enjoyable enough to try again with variations. I like that it tastes like a pot pie, but the biscuit mix as written isn't very exciting. Additionally, the ingredients should list 1/2 an onion as a whole onion ends up being more than either the carrots or peas! I like the idea of this, but I'm going to look for a different biscuit recipe and a chicken potpie filling to find how to make this better.

with added spice this is pretty good and easy to do.
I work at a day care center and I am the cook, very busy so I experimented with the topping a little 
I made a pancake batter without the sugar and vanilla, used egg whites, which I beat stiff first and than just gently fold it in the batter, you just pour it on top of you chicken mixture and voila

This is so much better than the traditional canned soup/bisquick recipe! I like using fresh vegetables instead of frozen, but the frozen isn't too bad either when I'm in a hurry. The only problem I always have is the biscuits don't bake all the way through and turn out really doughy, even if I bake it longer. From now on, I will do what others have suggested and bake the biscuits separately. A great, warming meal for winter!

I too, as some others pre-cooked the vegies. I did mine in the microwave to save time. Adding a few herbs I found this to be a very nice comfort food meal especially right now that we're ending autumn and entering winter. As you may guess, I live in the southern hemisphere of our world, so to people like "tat" just thank your lucky stars that you have Bisquick and Pillsbury's products to fall back on. I'm so glad that this recipe has the ingredients for the biscuits included as there are very few that do. I much rather recipes that has every thing from scratch rather than from packets or cans, that way I know there's no preservatives or artificial ingredients. Thankyou for sharing this heart warming meal with us.

This is really good! I did lower the oven temp, as others suggested, and it just took a little longer. The biscuit topping was perfect! I covered the whole top of the pie, leaving air holes for ventilation. I also sprinkled it with parmesean cheese and garlic salt. Oh, and don't forget to add garlic to the filling! It definitely helped to add flavor. I added corn from 2 ears of roasted corn, and maybe next time i'll add in some cooked potato cubes. You can really use whatever veggies you have on hand that you want to use up!

First try and it was SO good I took it to my Bro-in-law's while it was still hot. They couldn't stop eating it! Sis-in-law asked me to take it away as she is dieting!! I used some T-giving leftover turkey from my freezer and a crescent roll can that was about to expire.....FAN-tastic!!

I really liked this, exactly as written but next time I will cut the onion at least in half.

The recipe was great, however, if I were to make it over I would cut the biscuit part in half.  There was way to much of the biscuit portion of the dish.

Added some extra veggies (celery, corn, etc.) and used all milk rather than broth.  Kept biscuit dough gloppy, as suggested, and baked at 350 for 14 min.  450 would have been way too high a setting.  My kids LOVED this casserole.

I thought it was awesome. I added some rosemary and some thyme to the biscuit mixture. I myself love the "wet" mixture so I would maybe double that next time. And also set the oven at 375 and bake for at least 20 minutes so the biscuits get done evenly.

Very very good. A touch bland if you don't add a few extra spices, as others have suggested.

This tasted absolutely delicious and is actually somewhat simple-this is coming from someone in the process of developing cooking skills. :) I did add fresh carrots instead of frozen and will not use frozen peas next time.  Also, I added more milk to the biscuit mix because it was not very moist. After cooking the suggested length of time, I turned the oven down to 350 and cooked until the biscuits were cooked through. Overall, this dish tasted wonderful...and I look forward to making it in the winter months by adding potatoes and garlic seasoning.

Very good. After reading reviews I cooked Bisquick biscuits separately and poured mixture over them. Next time I will add more spices, seemed a little bland. I also only had fresh carrots so I steamed them beforehand.

This was a hit for my family. I made it exactly as the recipes calls for . The only thing I changed was I baked it about 5-6 minutes longer after reading some of  the reviews.  The biscuits came out perfect for me. I did hesitate and almost  used frozen biscuits, but decided to give this recipe a full shot!! I'm so glad that I did because it was perfect for us. Thanks!!

Love this recipe!  Very quick.  Using a large silver pan, doubled the recipe, but added a few dashes of garlic salt, a few more dashes of pepper an extra 1/2 cup of broth.  Also, instead of making the biscuit dough, used two cans of Grands biscuits (8 in each; use plain, not butter flavor).  The Grands calls for a 350 degree oven and the recipe calls for a 450 degree oven so I just placed a piece of foil on top of the biscuits after 10 minutes (did not tighten) because they browned too fast.  I turned the oven off to let the dish sit for about 20 minutes in the heat.  Next time I will bake using the instructions on the biscuit can.  This is recipe is indeed a keeper!  Will probably use Grands Jr. biscuits or regular sized biscuits next time (two cans of smaller sized biscuits for doubling the recipe should be perfect and without too much bread).

This is an EASY meal that tastes great. The only thing I would do different next time is double or at least increase by half, the sauce. The biscuits are great, but would be even better with more gravy.

Really easy, very tasty and comforting, like chicken noodle soup, except thicker and you get a biscuit!!!

Super easy and versatile recipe.  I added potatoes and used boxed biscuit mix for the biscuit topping.  My pie lacked flavoring so I had to add quite a bit of salt and pepper.  Will make again!

Good quick meal.  I plan on using this recipe to make turkey pot pies later this month.  Think it will be great.

I used refrigerated biscuits and just cut them into 1/4s and just placed on top.  YUMMY!!!!

Loved it! Made the biscuits with bisquick, and just added some onion powder and garlic powder. Didn't make it with the onions tho.

I felt there was too much onion flavor, a little over powering. I'll adjust next time. I used my own go to biscuit "bisquick" mix for the biscuits, I also used mix veggies instead of just carrots and peas, so it would more of a traditional pot pie. The flavor is nice, just cut the onions by 1/2 so you still get the flavor, but not overpowering. Also, if you add 2 small cubed potatoes to this boil them a bit first in the broth to help soften ahead of time. Some recipes you can just add in, but since this one thickens before the oven and only bake 12 or so mins, the potatoes, no matter how small won't cook all the way through...duh! Oops! LOL Also, I think this would do better baking at a slightly lower temp, 425 or so, the biscuits browned to quickly before the filling started bubbling. Slower is better, especially if you add potatoes. ;)

Went to some real trouble for such a bland dish.  Also, the biscuits burned, but never cooked on the bottom.  We ended up throwing this out!

Great dish for leftover chicken...I added a bit more seasoning to perk up the flavor. I used a little Bell's seasoning and some celery seed.

My husband and I really liked how this turned out.  I did cut the amount of fat to cook the onions in 1/2 and changed it to olive oil and also used low fat bisquick to top it to help reduce the total fat content.  Both worked fine, but the underpart of the center of the biscuits were not 100% done, so in the future I will lower the temp and cook longer.  We definately plan to use this recipe again!

This recipe was SOOO good!!  I added some cheese to the recipe, because I am a cheesehead, but my ultra-finicky hubby gobbled this up, where he normally wouldn't even look at a "traditional" pot pie.

Loved this!  I used a 16 oz. bag of frozen peas and carrots.  Great flavor and easy preparation.

I initially received this recipe from the weekly newsletter &amp; decided I would try it out at home. I like to get creative with my pantry ingredients so I decided to use things that I already had. We scaled the recipe to four servings &amp; it fit perfectly in a 2QT casserole dish &amp; didn't bubble over. We cooked it at 450 for 18 minutes as it seemed to be undercooked at 12 minutes. The biscuits turned out perfectly. Golden brown on top while light &amp; fluffy on the inside. I used margarine instead of butter &amp; a 12oz frozen bag of mixed vegetables &amp; also a 12.5oz can of chicken chunks that I shredded in place of the chicken. It all turned out great!

This was very good - everyone in my family loved it and it was super easy to make.

This is excellent!!!  I made a few changes... started by sauteing some onion, celery, and fresh carrots until tender and then adding flour and making the sauce.  I used a bit more chicken broth and milk to make more gravy..  its awesome.  My entire family loves it.

This is a great option when you want chicken pot pie, but don't want to spend the time on a from scratch recipe.  Husband and I were watching a food show about chicken pot pie and he asked if we could have it for dinner.  Had everything on hand for this and it was delicious.  I used refrigerated biscuits that I baked while getting the chicken mixture together.  Diced fresh carrots worked well - just microwaved them for 3 minutes before adding to mix.  You should definitely double if you have a family of 4 or more.

Great meal. I used butter instead of shortening in the biscuit topping, roasted the carrots  and I also added cubed cooked potatoes. I would make this again.

We thought this was a really tasty recipe...and I was THRILLED to not use fake canned soup or biscuits!! Followed the recipe to a T except to substitute real butter for shortening in the biscuit dough. I didn't have any problems with soggy dough. I put together the dry ingredients for the biscuits before doing anything else. Then when the chicken mixture was ready (and hot), I mixed the milk into the dry biscuit ingredients and quickly put on top and got it into the oven. Baked at 450F for 15 minutes (we are at high altitude so that works good here). Will definitely make this again...great way to use up left over roasted chicken.

Instead of dropping the biscuit batter into the vegetable mixture, we made the mixture and the biscuits separate so that my family an I  could make little "sloppy joes". Also we did not even use this the recipe for these biscuits bout another one we found in a cook book so that they would cook at the right temp. and turn out to be the right consistency. I really don't think it matters what kind of biscuits you make, but another plus about making the biscuits separate is that you get to eat the leftover ones in the morning toasted with jam or honey!

I have made this for years, prepare the gravy and vegetables on top of the stove in a dutch oven and bring to a boil, add which ever biscuits you want on top of the boiling gravy and put immediately in the oven at the temperature you bake biscuits.  Biscuits will be done and brown on top every time.

I enjoyed this but I changed the sauce. I used 1 can cream of chicken soup and 1 can cream of onion soup. It was really good.

After adding additional spices for flavor and cutting the butter in the sauce in half and cooking at 400 degrees for 25 minutes - it turned out nicely.  All and all it's not exactly healthy but it's nice comfort food.

Very good.  Based on other reviews, I made the following changes:  2 TBL butter and 2 TBL olive oil (in place of the 1/3 cup butter).  I used onion flakes instead of fresh (I put them into the broth and milk, and poured it into the simmering oil/butter/flour mix).  I used seasoned salt instead of regular salt, and added a generous dash of dried italian seasoning.  I reduced the amount of frozen peas and carrots (I used fresh) to a half-cup each, and added a small can of corn.  I used Bisquick Heart Smart mix for the biscuits.  To keep the biscuits from browning too fast, I covered them with foil that had been sprayed with cooking oil.  I cooked the pie for at least 20 min, and then took off the foil and let it cook for 10 min more.  The biscuits were cooked all the way through.  The time on the recipe would be way too short.

My kids ate it, which is a huge plus for me!

Tasted like chicken pot pie; pretty impressed for my first time making it!

SOOOOOO good! Don't hesitate make it! The only thing I did different, it make extra gravy. yum Yum Yummmy!

My husband said this recipe is a keeper!  He complimented me the whole evening for such a delicious meal.  Quick note:  I used a meat mallet to make the chicken breasts 1/4" thick, then drenched them in olive oil, salt and pepper.  After 20 min. in the oven, at 375 degrees, I chopped them and tossed them in the skillet and continued on with the recipe.  The recipe took about 35 min to finish.  Thank you for such a wonderful recipe!

Great recipe.  The biscuits got done all the way through and on the bottom, no problem with them being soggy. My husband said over and over what a great dish it was. Even my two year old ate it, and he is really picky.

This was delicious. I added fresh green beans and mushrooms. I did use store bought biscuits as I had a lot of them.

Excellent recipe!
The whole family loves it.

I subed chick with ham, but was REALLY good!!

This turned out pretty good but I had to add some seasonings to it for flavor.  The biscuits were tasty but like other reviews I had to turn the temp down and cook longer otherwise the tops would burn and the bottoms would be doughy.  Next time I will add some cheddar cheese to the chicken mixture too for more flavor.  2nd time used refrigerated biscuits but still had some trouble with them cooking through.  Added thyme and some chicken seasoning.  Forgot to add the cheese but it tasted quite good with the addition of the seasoning.

Good tasting, inexpensive and easy to make.  As an aside, you can also cook the biscuits seperately a d place them on top.  This allows you to brown the bottoms.  But good either way.

This was a BIG hit at our house.  The only change that I made was to use frozen green beans instead of peas, because that's what I had in the freezer.  I made it a day ahead and put it in the refrigerator.  It took a long time to cook (45 minutes??) since it was cold, but it was worth the wait!!

Was very good. Only thing I would change is to lower the temperature to about 375 depending on what you are cooking in. Enjoy!

This recipe turned out very well for me.  I completely eliminated step #3, by using refrigerated Pillsbury Grands Buttermilk Biscuits (which I took out of the fridge and separated beforehand...so that they wouldn't be too cold when I put them on top of the casserole).  I also added a small clove of finely minced garlic, and I used 2 cups of frozen peas &amp; carrots which came in one bag (not separately).  This dish was very easy to prepare, and I'll definitely be making it  again.  We all loved it!

Very delicious!  I added some extra seasonings, including some rosemary and thyme.  And I had to cook it much longer than it said to get the biscuits done on the bottom, but it turned out great!  I will make this again.

Just made this last night and WOW will definately make again good way to use up leftover chicken did as another reviewer suggested and added thyme and garlic powder to the meat mixure. And to the biscuit batter I added some butter. Thanks for sharing!

Good way to use up misc. veggies in the fridge. Next time I will use a buttermilk biscuit recipe or store bought biscuits. I like them lighter.

I used the basic ideas here, but did change the recipe quite a bit.  I doubled the recipe for two families, used more chicken, frozen mixed vegetables, and canned biscuits to make it all faster and easier.  The biscuits, I pulled in half horizontally, and they seemed to bake through quite well.  I baked the dish at 350 for about 40 minutes.  I used large enough casserole dishes that the mixture didn't bubble over in the oven, which is always a good thing.  It turned out really good and a satisfying comfort food.

This was a very quick and tasty meal.  My son (who does not like meat) had seconds.  I would have given this 5 stars but I did make some substitutions.   I make the biscuit mix first so the mix would have extra time to get fluffy.  I added extra milk so the biscuit mix was more like VERY thick pancake mix.  I used 1/2 bag of mixed veggies. I brined 2 chicken breasts (15 min,) and cooked them on my Foreman grill and added them cubed.  I put the chicken mix in a 9x13 cake pan and added dollops of the biscuit mix (allowing room for spread).  I covered the pan in tin foil the first 1/2 of the bake time (this make the biscuits cook through but prevented the tops from becoming too cripsy.  Next time I will double the Chicken stew mix for a 9x13 pan.

Excellent! I used two cups fresh carrots, and cooked the chicken breasts in chicken broth, onions and pepper, then used that broth for the recipe. I had to add a little more broth in the end to thin it out a bit. I made this on top of the stove, and used Bisquick for the dumplings. I'll keep this one!

This was absolutely wonderful!! I doubled the recipe and we didn't have one bite left!! I didn't put it in a casserole though with home made biscuits, I made Grands Flaky Biscuits and laid them open-faced and put the chicken mixture on top! OMG it was wonderful!

Delicious! I didn't change anything about the recipe beyond following KitchenWitch's advice, and used margarine instead of shortening, as well as unsalted butter - also, no onion, just because I didn't have any. Boyfriend was a HUGE fan, almost looking forward to winter so I can make this on a chilly Sunday!

Exactly what I wanted.  Added celery and carrots to the sauteed onions.  Awesome biscuits.  I too had the doughy biscuit problem noted by other reviewers, even after making the biscuit dough before the filling and adding to hot filling.  Turned off the oven and left the dish in the warm oven for about 10 more minutes and the doughy problem rectified itself.  As a vegetarian, it's hard to find satisfying winter comfort food, so I subbed in seitan and "not-chicken" broth.  Stored leftover filling in separate container than biscuits and reheated in the toaster oven.  Perfect snowy comfort food!

Very good!  I used this recipe more as a guideline, as I tweaked it quite a bit for my own family's preferences (ie:  I used only peas).  i also added some wine to the broth and used cornstarch to thicken rather than flour.  I also added some herbs de provence and tarrogon to make it a little more complex.  It was a good basic recipe, though, and the drop biscuits on top were very yummy.  It's a good and satisfying dish.

This was tasty and pretty easy.  My husband loved it.  However, I had to bake it significantly longer than the instructions indicated to get the biscuits cooked all the way through.  Other than that, very good!

mmm good! a nice winter comfort food. As good as any store bought pot pie, and easy to make as well. I only had canned carrots an peas, and it still turned out delicious, and I used a can of biscuits for the top layer, all I did was unroll them and flatten them out some and press them along the edges of the dish and it turned out great. This is a keeper:-) 

My family loves this recipe.  I made my own gravy, added summer savory and used bisquick. I baked it at 400 for 20-25min. Very yummy!

My biscuits were too brown on top, completely undercooked and runny underneath, there was too much biscuit in comparison to the filling, and not enough sauce.  Followed the recipe as written.

sauteed onion with fresh carrot and celery in butter for 5 minutes. I had to add about 1/2 c more milk. Topped with  T scoops of bisquick, 1 inch apart baked 14 minutes. Also added mixed veggies (2 c corn, peas and carrots) added 1 t poultry seasoning

I made this for 80+ at a Residential Environmental Education Center and it worked great! I did add some herbs to the sauce to up the flavor and took the advice of others and made my biscuit mix a little on the thin side so it would cook through. Everyone liked it and I'll make it again for work and I'm making it again at home tonight!

Excellent recipe!  First time ever for me to make a chicken pot pie-just fear of it I guess-and it came out not only beautiful to look at but absolutely delicious!  The only major change I made is I used roll-out prepared pie crust, made my own chicken broth from boiling the chicken, added a small can of corn and seasoned with granulated garlic.  The flavor  and consistency of the cream sauce was wonderfully perfect!  I also baked at 400 F for 35 minutes...for a nice medium golden brown.  Thanks so much for the recipe!  ;)

This is a good basic recipe. I usually use 2 cups of frozen mixed veggies and also add poultry seasoning, thyme and oregano along with the pepper and a little salt to the sauce mixture.

This was really delicious! For some reason mine came out just a bit dry, which is why I didn't give it 5 stars. Next time I make it I'll probably increase the fluid a bit. It's definitely a keeper and worth working with, though!

Easy and tasty.  I used the Grand Biscuits and split them in half and added a little cheese.  I thought I had some frozen veggies, and found out in the middle, that I only had broccoli, add that plus some canned green beans and corn. It was really good.

We've loved this recipe for a long time and finally got around to rating it.  It's really creamy and we love the biscuits on top.  I add a little shredded cheese, because we are cheese nuts, but other than that, we follow it exactly.

This didn't turn out quite as I expected.

Kept the integrity of the base recipe except left out the salt. I thought it had enough salt from the broth.  Did add kale and broccoli. Very good.

This was great!! My hubby loved it! I did make a few adjustments to the biscuits on top by adding alittle Garlic salt and sprinkled cheese on top!!!! Was a hit!

Very good, very easy.  I used Grand Bisquits for the topping.  Next time I will add corn and add mushrooms with the sauteed onions.

The biscuits were mushy on the bottom but cooked on the top.  If I made this again, I would cook the biscuits separately from the chicken mixture.

My husband and I both enjoyed this recipe. I made a whole chicken in the crockpot yesterday, but we ended up not being home for dinner. So, I deboned it and used that chicken in this recipe. 
I made just a few changes, and it was perfect for us.   
I only used 1/4 of an onion.  I also didn't have any frozen veg in the house, so I used 1 can of peas (drained) and some cut up fresh carrots that I steamed in the microwave for 3 minutes before adding to the mixture. 
I also used the drop biscuit recipe from the side of the side of te Bisquick box instead of using the biscuit dough from this recipe. 
The only other change I made, was to add 10 minutes to the cook time.

Added about a tablespoon of basil to the biscuits and used a bag of mixed veggies from the frozen aisle. This is the third time I've made this and it never disappoints. Made a bit of rice to go along with it. Delicious.

Love this recipe have made it a few times now. The only thing that I have changed is more veggies in the recipe:)

This recipe is absolutely delish! I decided to add celery and potatoes and I think they were nice additions to the dish.  I also used bisquick drop biscuits as a short cut.  Highly recommended!!

This was absolutely fantastic! The gravy is creamy and the biscuits are flaky and delicious. My family and I devoured it. We had no leftovers.

chicken biscuit pie

Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 5

Author : CSTONEHS

Ingredients

Instructions

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