Chicken and Biscuits/Chicken Pot Pie

One of our favorite winter meals is Chicken Pot Pie. Well, technically, to be a pot pie, it would need a pie crust on bottom and one on top as well. I do this sometimes, but we’ve found we prefer this version, which is topped with sour cream drop biscuits. It’s faster and tastier than most pot pie recipes. It’s something you can whip up after work for a homemade taste without much fuss. Here’s a pic:
Photobucket

This recipe has been adapted from the original recipe, which is quite good, but VERY time consuming.

Here’s what I do:

I use 2 cups of COOKED deboned, defatted, deskinned chicken, cut up into 1″ cubes. It’s easiest to just buy boneless, skinless, chicken breasts. To make prep-time go faster, you can cook the chicken and cube it the night before.
1 can chicken broth (homemade is better)
1 can cream of celery soup
1 can cream of chicken soup
1 can green beans
1 can peas
1 can carrots
(You can substitute any veggies, or even use leftover veggies according to your tastes and needs.)
garlic powder, onion powder, salt (may omit if using full-sodium soups), pepper, italian seasoning–all to taste.
Sour Cream Biscuit dough-recipe below

Once your chicken is cooked and cubed, in a medium bowl, mix it in with all the soups (don’t add water to the condensed soups!), all the veggies, the chicken broth, and the seasonings you prefer. Put this is a 9×13 or 9×15 pan. Preheat your oven to 425. Mix up the sour cream biscuits in a small bowl, according to the directions. Then, using a tablespoon, just dollop the biscuit dough on top of the chicken and veggie mixture. Bake at 425 for 15-20 minutes. It’s really quite simple!

Sour Cream Biscuit Dough

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup sour cream
Sift flour, measure, and sift again with baking powder and salt; blend in butter. Add sour cream; knead several times on a lightly floured surface. Pat dough out, cut into diamonds or rounds and place over chicken or drop dough onto chicken pot pie by tablespoon.

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12 CommentsLeave a comment

  1. Just passing by.Btw, you website have great content!

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  2. I make a chicken (or turkey) pot pie very similar to this. I’ll have to try the sour cream drop biscuit for topping. I was using a biscuit topping, but started making pie crust to top it. Dh actually prefers that. I hopped over here from Prairie Homemaker, btw. It looks like a great site!

  3. I just made this. My biscuits are really dry. They do not look smooth like yours. I came in here and looked again to make sure I had printed it up right and I did. You don’t add any milk to your biscuits? I think that would make them smoother. Mine were really dry when I mixed them in the bowl. I had to squeeze it together to get it to stick together.

  4. Nope, no milk, just the sour cream. The sour cream is what smoothes them out. Sorry you had trouble.

  5. This is about to come out of the oven and it smells and looks great! No more bisquick topping for me!

  6. How many will it serve?

  7. What size can of chicken broth?

    • Should make 6-8 servings depending on serving size. As for the can of chicken broth, a normal veggie-sized can is what I use. What is that, maybe 12 oz.?

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