Homemade Chicken Pot Pie With Pillsbury Biscuit Crust
Packaged biscuits can be used to make a tasty crust for your next pot pie. This is a page about homemade chicken pot pie with Pillsbury biscuit crust.
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This is what I like to call "Comfort Food". I just love pot pies! It was very easy and frugal, and made from a leftover roasted chicken. I hope will try it.
Total Time: a little over an hour
- 2-3 cups cut-up de-boned chicken meat (mine was from a roasting chicken)
- 1 carton (32 oz) chicken broth
- 1 medium onion, minced
- 2 stalks of celery, minced
- 1 carrot, minced
- 1 bay leaf (remove before you make your pie)
- Season to taste. Start with an 1/4 tsp of each, old bay seasoning, black pepper, sage, thyme, rosemary, season salt, dill & basil.
- 2 stalks of celery, chopped and set aside
- 4 carrots, cut up in small cubes set aside
- 1/2 cup sweet baby frozen peas
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1-2 Tbsp Wondra & 2-3 tablespoons of water
- 1 Pkg Pillsbury Grands Biscuits
- 1 egg, beaten
- Put all your chicken in a medium pot, and add chicken broth. Turn heat on high.
- Add minced onion, minced celery, minced carrot, bay leaf and all seasonings. Let this simmer for about a 1/2 hour.
- Prepare the chopped carrots and celery.
- Then remove from the heat and using a strainer and large bowl, pour the soup through a strainer. Save all the broth to return to the pot. The chicken will go into a dish to cool.
- When cool enough to touch, then pick through the chicken separating the meat from bones and skin. return the broth to the pot and add the cut up chicken meat. Discard all bones and skin.
- Add the canned soups to the broth and the chicken, stirring well. Add the cut up celery, carrots and peas. Bring to a boil, then bring down to a simmer.
- If your chicken and vegetable mix does not seem thick enough, you can thicken by using Wondra and water. Rapidly whisk into your broth. This will thicken right away. Remove from the heat. And you are ready to make your pie.
- Preheat oven to 350 degrees F.
- Using a oblong or oval casserole dish, pour your chicken mixture into the dish. Should be at least a 3 quart dish.
- Each one rolled onto a floured board to about a 1/4 inch thick, this is your crusts. Then take one at a time a rolled biscuit and place it around the edges of the casserole, overlap these so each corner is covered.
- When done, take your beaten egg and brush some egg across the top of the crust. This will give it a golden shiny crust.
- Bake for 25 minutes. I used the extra rolled biscuits, by brushing them with butter and garlic, pepper and a few other spices and put them on the top rack in the oven (no waste). And they were delicious dipping in the hot gravy of the pot pie.
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