In the Kitchen: Biscuit-Topped Pot Pie

Did I have you at biscuit? Yeah, thought so. This non-traditional pot pie couldn’t be much easier to make but it’s just as rich, hearty and delicious. Make it with chicken, turkey or just veggies – which can be customized to your preferences. You will find a link to a printable recipe card at the end of this post.

Prep time: 20 min | Cook Time: 50 min | Serves about 6 – 8

1/2 – 1 lb boneless skinless chicken or turkey, optional
1 bag frozen mixed veggies (broccoli, cauliflower, carrots)
1 cup celery, chopped
2 cans cream soup of your choice (chicken, mushroom, celery)
1 cup milk
1 tsp onion powder
2 tsp thyme
1/2 tsp pepper
1 package grands biscuits (not flaky layers)
Preheat oven to 350°. Place the frozen veggies in a 13×9 baking dish. I use broccoli, carrots and cauliflower, but you can customize your choices to suit your likes.
In a skillet, melt 1 tbsp butter and cook the celery, add to baking dish. Next cube the chicken or turkey (if using) and cook in skillet until done. Add to the baking dish.

In a medium bowl mix 2 cans cream soup (I use one chicken and one celery), milk and spices. Stir until blended.

Pour sauce over meat and veggie mixture and bake at 350° for about 30 minutes.
Remove from oven and place uncooked biscuits on top. I cut mine in half to better cover the surface. Return to the oven and bake for an additional 20 – 30 minutes or until biscuits are cooked through.

Served with a bowl of fruit or just alone, this dish is sure to bring the entire family back for more!

And find more easy and delicious recipes here.

3 thoughts on “In the Kitchen: Biscuit-Topped Pot Pie

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