Chicken Pot Pie Recipe

This recipe is for what I consider to be the easiest way to make a chicken pot
pie. The biscuit dough on top adds a nice deviation from the standard flavorless
pie crust and makes it fun to eat. The best thing about this dish is it tastes
even better as leftovers. Tasting Guidelines: Taste is savory and hearty. Weight
is medium-heavy but can be balanced with savory, vinegar, and sugar. Texture is
soft. Good for people with low to moderate treatment side effects. Best
categorized as classic American.

Servings: 6 People

Author: Chef Ryan Callahan

Prep Time
20 minutes

Cook Time
30 minutes

Course:

Main Course

Cuisine:

American

Keywords:

chicken Southern recipes chicken pot pie

Instructions

1 Cook your chicken breast. Sauté chopped chicken until chicken gets a light brown
color. Add veggies to sauté pan, and saute together, being careful not to burn
them.
2 Prepare your biscuit dough as directed, making certain to add the baking soda.
Once chicken has gotten a little golden brown on it. Add your spices and
seasonings except for soy sauce, vinegar, and sugar. After mixing seasonings
thoroughly, add the soy sauce and coat all food thoroughly. Allow soy sauce to
reduce. Add vinegar allow to reduce. Add sugar and canned soups. Mix well. If
needed, add water to adjust thickness. Add cheddar cheese mixing thoroughly.
Pour filling mixture into a large casserole dish, preferably glass or ceramic
dish.
3 At this point, it is all personal preference.
4 Roll out biscuit dough into a long sheet of dough. Place sheet of dough over
filling, making certain that the dough is larger than the casserole dish. Cut
off excess trimmings. Cut small cuts in dough to allow pot pie to vent while
cooking.
5 The “drop biscuit” method. This is my preferred method because I feel that it
adds a certain Southern charm to it. You take the biscuit dough and either roll
out the dough onto a sheet and cut biscuits, laying the biscuits on top of the
filling. Or free form balls of dough with your hands, about the size of a golf
ball, and dot the top of the pot pie filling with freshly made drop biscuit
dough.
6 Bake in preheated oven at 375°F until biscuits/pie covering is thoroughly
cooked, about 15 minutes.

Chicken Pot Pie Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook