Chicken and Biscuits Potpie
Total TimePrep: 70 min. + cooling Bake: 25 min.
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!
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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.
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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