Mom’s Fabulous Chicken Pot Pie with Biscuit Crust recipe

I don’t have any specific recipe for “Mom’s Fabulous Chicken Pot Pie with Biscuit Crust” on hand. However, I can provide you with a general recipe for chicken pot pie with a biscuit crust that you can adjust to your liking.

Preparation Time: 20 minutes Cooking Time: 40 minutes Total Time: 1 hour Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup Bisquick or similar biscuit mix
• 1/2 cup milk
• 1 egg, beaten

Instructions for Mom’s Fabulous Chicken Pot Pie with Biscuit Crust recipe:

1. Preheat your oven to 400 degrees F (200 degrees C).
2. In a large skillet over medium heat, cook the chicken, vegetables, onion, and garlic until the chicken is no longer pink and the vegetables are tender.
3. Stir in the flour, and cook for 1-2 minutes.
4. Gradually stir in the chicken broth, heavy cream, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. In a separate bowl, mix together the biscuit mix, milk, and beaten egg.
6. Pour the chicken mixture into a 9-inch pie dish.
7. Drop spoonfuls of the biscuit mixture over the top of the chicken mixture.
8. Bake for 20-25 minutes, or until the biscuit crust is golden brown.

Nutrition per serving (without additional dressing): Calories: 360 Fat: 19 g Carbohydrates: 23 g Protein: 23 g

To make the dish look beautiful, you can add some fresh herbs like chopped parsley, chives or thyme on top of the pot pie. Serve it with a green salad or a bowl of soup.