Recipe by Pam
"Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad."
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celery ribs, chopped
chopped fresh parsley
lower-sodium chicken broth
salt and ground black pepper to taste
cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can
refrigerated flaky-style biscuits (such as Pillsbury Grands®)
egg yolk, beaten
My husband is currently eating his fourth bowl of this stuff, no lie. I actually made the whole deal in my cast iron skillet--sauteed, simmered, added biscuits and stuck it in the oven. Turned out perfectly and made a neat presentation, as well.
I HAD TO ADJUST THE 4 CUPS OF CARROTS TO ONE AND THE 2.5 CUPS OF CELERY TO 3/4. I ALSO ADDED SOME ONIONS BECAUSE I THOUGHT 2 TBSP WASN'T ENOUGH. IT TURNED OUT OK THOUGH.
Thank you for this recipe, Pam! I prepared it "exactly" as the recipe stated - the eight peoole I served it to, ranging from 4 years old to 80+ years, loved it. They thought it was better than similar dishes they've had at those "country" restauants. I've done reviews on very few recipes even though I have been visiting this site for years - and this one merits much praise.
Thank you for this recipe, we all liked very much and I will make it again. I did adjust the recipe slightly, I did not have any parsley and used some basil instead also I added 2 cloves of garlic chopped and sauteed with the vegetables. (it is difficult to make a dish in our house without garlic ;) I also used Bisquick drop biscuits for the crust. It is great to find a new way to use the leftover rotisserie chicken, and the kids love it.
I've used this site for years and never commented, but had to say but this was the best and the easiest of all the versions I've tried! I always add broccoli florets, and sliced almonds as well as a tablespoon of sherry to whatever version I use and it really enhances it. Sometimes I use a puff pastry to top. I copied those ideas from a restaurant whose pot pie was wonderful. Thanks for sharing!!
Loved this recipe! I used rotisserie chicken, frozen carrots, chicken stock instead of broth and doubled the stock/flour/half and half mixture. For the crust I used Pillsbury pie crust. Sooooo good!! Thanks for the recipe!
This was a great comfort food. I used refrigerated biscuit dough and halved them horizontally to be sure they baked through. I used frozen mixed vegetables, cooked them just a little bit before adding to chicken mixture. Used quite a bit more chicken than called for, as we like lots of meat in our casseroles/meat pies. Turned out delicious. Will definitely make again.
Very good! It took a while to cook the biscuits. Next time I will either flip the biscuits over halfway through, or cook a little before I put on top. But it was a great meal. Very tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Fabulous Chicken Pot Pie with Biscuit Crust
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 577
** Calories from Fat: 281
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