How to Make Biscuit Chicken Pot Pie 1. Preheat the Oven Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or an oven-safe skillet.

The biscuits should be golden brown and the filling bubbly when the pot pie is ready. Optional: Mix ¼ cup melted butter with ½ teaspoon garlic powder, ½ teaspoon parsley, ¼ teaspoon onion ...

Melt 3 tablespoons of the butter in a deep, heavy-bottomed pot over medium heat. Add the shallots and cook for 2 minutes without browning before adding the chicken backs or wings, carrots, onion ...

1. Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish. 2. Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the ...

After you pull it from the oven, let the pot pie sit for 10-15 minutes so the sauce can finish thickening, then serve. Get these recipes sent to your inbox every week.

Reduce heat to medium-low and stir in chicken; simmer. Combine in a large bowl: 2 cups flour, baking powder, salt, and baking soda until blended.

Add chicken pieces and cook, stirring occasionally, 2 minutes. Using a slotted spoon, remove chicken to a bowl. Add remaining 1 tablespoon butter and melt over medium heat. Add celery and white onion.

Add chicken, peas and parsley. Cook until the carrots are tender and the peas and chicken are heated through, about 5 more minutes. Season with salt and pepper to taste.