Chicken and Biscuits Potpie
This wonderful chicken pot pie feeds a lot for very little money. Its satisfying taste is worth the extra effort. —Valerie Belley, St. Louis, Missouri
Ingredients
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 4 cups water
- 3 medium carrots, halved widthwise
- 2 medium onions, quartered
- 4 teaspoons chicken bouillon granules
- 1 bay leaf
- 1/2 pound whole fresh mushrooms
- 2 celery ribs, cut into 1-inch pieces
- 3 tablespoons butter
- 5 tablespoons all-purpose flour
- 1/2 cup milk
- 1 cup frozen peas
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- BISCUITS:
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 5 tablespoons shortening
- 1/2 cup milk
Reviews
A lot of work didn't find it very good for all the preparation:(
Was delicious and my family definitely says it's a keeper!
This was oh so good! Comfort food at it's best. Growing up my mom would serve those frozen potpies in the little aluminum pans. I always hated those. If she had made potpies like this, I would have loved them. This took a little bit of work, but it was so worth it!
I have made this several times. I do not cook my Veg in with the chicken. I steam them a little in the microwave. Sometimes if I don't have time I just stirfry the chicken to cook it. I also used fresh Basil which makes it really good. Everyone has loved this when I make it. I did not like it with the mushrooms so I leave them out.
This was delicious - I did leave out the mushrooms, used only 1 onion, replaced half the water with canned chicken broth (omitting the bouillion granules), and made the biscuits from a box mix.
I have made this dish several times now and everyone just loves it. The biscuits are very flaky. I usually use chicken thighs and boneless breasts, instead of the whole chicken. It is easier to remove the meat from the bone. I do not cook the veg. in with the chicken. I thick slice them in my food processor and cook in Microwave. I like the Veg. cut up fairly small. I like it better without the mushrooms,even though I do like mushrooms. I thicken it with cornstarch not flour. The Basil adds a wonderful flavor to it.
This was an awesome chicken pot pie recipe. The biscuit idea instead of pie crust is also awesome. This is probably the best pot pie I ever ate. Leftovers tasted even better the next day.
would have given this a 5 star except the biscuits did not cook properly . Will make again but use a flakey crust. Filling was very good
I modified it a little. I roasted chicken the day before and made my own stock. I made half the rue and used cream of mushroom soup. It turned out really good.
I have not made this recipe, but am wondering if anyone has tried making it with salmon instead of chicken for lent.