Chicken Biscuit Pie

Chicken Biscuit Pie

204
CSTONEHS 1

"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."

Ingredients

servings 615 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 57g
  • 18%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1264 mg
  • 51%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
  2. 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. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
  3. 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.
  4. 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.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
  • profile image

Your rating

Cancel
Submit

Reviews

204
  1. 269 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I gave this recipe 4 stars but with a few changes it is a 5. I am the kitchen manager for a rescue mission and have to feed alot of people on a small budget. And this dish is definetly a low cos...

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. F...

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 ...

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'...

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 su...

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...

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 o...

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...

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.