How To make Chicken Potpie with Biscuits
4 cups CREAMED CHICKEN
1 package frozen peas
10 ounces
4 ounces mushrooms :
trimmed and sliced
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable shortening
1/2 cup milk
1/8 teaspoon paprika
1. Put chicken, peas and mushroom in a 9 or 10" deep-dish pie plate. Stir to mix. 2. Mix flour, baking powder, salt and pepper in a medium bowl. Cut in shortening. Add milk and toss with a fork until just blended. Drop 8 heaping tablespoonfuls on chicken mixture; sprinkle with paprika. Can freeze at this point or bake 350? til thick and bubbly. 2 hours if frozen. Can use Bisquick instead of flour, baking powder, shortening. Cal: 471 Pro: 28g Carbs: 49g Fat: 18g Sodium: 848
By frozen-assets@xc.org (MOMnAaron) on May 23, 1998.
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Chicken Pot Pie Casserole- Highly Recommend!
16 oz frozen mixed vegetables
2 can (10.5 oz) cream of chicken
2 cups cooked chicken, diced
1 cup milk
1 cup Bisquick
1 stick of butter, melted
In casserole dish mix veggies, cream of chicken, and diced chicken together
Spread evenly
In a bowl, mix together milk, butter, and Bisquick
Pour onto veggie/chicken mixture but do not mix together
Spread evenly
Bake at 400 degrees for 1 hour
Chicken Pot Pie Biscuits: A Handheld Twist on a Beloved Classic!
It's like your grandma's chicken pot pie, but handheld in a crispy, flaky puff pastry. This is a twist on a classic you didn't know you needed. Imagine all the delicious & comforting flavors of chicken pot pie in a handheld biscuit. Flaky, hot, creamy, and incredibly satisfying. In this step-by-step tutorial we walk you through how these simple ingredients come together to create a mouthwatering dish that'll be sure to impress at your next gathering. Don't miss out on this unique twist to a classic that's sure to become a crowd favorite. Be sure to like, subscribe, and join us on this delectable journey as we create the ultimate Chicken Pot Pie Biscuits!
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