Chicken Pot Pie Biscuit Top

Chicken pot pie is just so good. Flip biscuits over and add to the top of the biscuit. Preparing pot pie filling. Sautéed shallots and thyme a splash of white wine creamy chicken peas and carrots all baked under a homemade biscuit topping.

Chicken Pot Pie With Biscuits Recipe Add A Pinch

Its rich with lots of layers of.

Chicken Pot Pie Biscuit Top. In a bowl mix 14 cup sour cream no more with soup and 12 cup. Melt butter in a 12-inch wide by 2 14-inch deep cast iron skillet over medium heat. Bake in preheat oven for 25-30 minutes or until the casserole is bubbly and the biscuits.

Its OK if there are a few gaps - the. Transfer chicken and vegetable mixture to a 9X13 inch baking dish. Place half the chicken in the pan and sear stirring occasionally until the chicken begins to brown 3 to 4 minutes.

Place the biscuits on top of the pot pie. Dollop biscuit mixture on top of chicken vegetable and gravy mixture in casserole dish and use your fingers or a spoon to smooth it out across the top. This will help the tops to brown in the oven.

Chicken Pot Pie Set a 12-inch cast-iron skillet over medium-high heat. Arrange biscuits on top of the filling. Adjust oven rack to upper 13 of the oven.

If you run out of room but still have edges you need to fill in cut your biscuits into half moons and just tuck them in. Bake biscuits on a parchment lined baking sheet for 10 minutes otherwise the bottoms will be soggy. Bake the pot pie for 15-18 minutes until the biscuits are golden brown.

Brush the biscuits with a little bit of milk. Bake for 30 to 35 minutes or until the biscuits have browned slightly and. Lay your biscuits all over the top touching if you have room.

Chicken Pot Pie With Biscuits Kristine S Kitchen