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Biscuit Topped Chicken Pot Pie

Nikki Gladd
  • 80 minutes
  • Serves 6 to 8

INGREDIENTS

3 cups

Chicken, cooked

1 1/2 cups

Baby yellow potatoes

3

Carrots, fresh medium

3/4 cup

Corn, frozen

1/2 tsp

Garlic powder

1 tsp

Parsley, dried

3/4 cup

Peas, frozen

1 cup

Yellow onion

2 cups

Chicken broth or stock, homemade or store-bought

2/3 cup

All-purpose flour

2 cups

Bisquick mix

1/2 tsp

Black pepper

1/2 tsp

Celery seed

1/2 tsp

Garlic salt

1 tsp

Salt

8 tbsp

Butter

2 tbsp

Butter, unsalted

1 1/2 cups

Cheddar cheese, sharp

1 2/3 cups

Milk