Food Network
Home> Recipes> Breakfast>
Chicken and Biscuit Pot Pie Recipe

Chicken and Biscuit Pot Pie

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (47)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 47

Showing 41-47 of 47

Sort by:

Newest

  • on March 01, 2009

    Flag

    What a perfect dish that we had while it was snowing outside. Great taste. Easy to make. Will make it again. We did bake it a little longer to brown up the biscuits.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 27, 2009

    Flag

    I followed the directions perfectly except substituted the green beans for a potato. I also used 5 tb of butter (total and no canola oil for the biscuits. I turned the oven to 450' for an extra 5 min to brown the biscuit topping. If I wasn't watching my calories, I would have doubled the biscuit topping...Yummy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 26, 2009

    Flag

    I just made this and found it to be a very easy, great recipe. The crust is not a typical pie crust, it's a biscuit, so if you want a traditional chicken pot pie, this is not it. But for a flaky lower fat biscuit covering, this one is pretty good. Doesn't turn as golden brown as pie crust, but good.

    Some changes for me. I substituted shredded boiled chicken instead that I had leftover from making chicken noodle soup. I also used the leftover boiled carrots from the chicken noodle soup. And instead of peas, I used asparagus, which I blanched for 1 minute before chopping and putting in, plus lightly sauteed mushrooms. I made it in a casserole dish and cooked it for just over 30 minutes, to get the crust as brown as I could. I also added chopped up dill in the mixture as well.

    Overall, it was pretty light, tasted good. I would make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 26, 2009

    Flag

    I made this because I amtrying to lose weight and it's my husband favorite dish. I added more seasoning to the chicken breasts as cooking and some fresh cut corn on the cob. Had to bake a little longer then required to make sure the bisquit topping wasn't soggy. The end result was that my husband loved it. He does not do whole wheat and my six year old ate all the veggies even the carrots for the first time ever!!! Go the recipe to two friends who will love it too!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 26, 2009

    Flag

    I made this for dinner the other night. I was very excited thinking that this was going to be some dish. Looking forward to having homemade chicken pot pie Yummy... Well what a big surprise---was I wrong! I liked the mixture it was simple to follow, the pot pie portion was easy that was the best part as far as my family was concerned. The biscuit portion NEEDS WORK!!!!! I like the crust to cover the whole pie and to have some kind of flavor. The crust didn't have any flavor.

    This is a recipe I would NOT make again !!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 25, 2009

    Flag

    At 400 calories and 17 grams of fat per serving, this recipe is far from healthy. It may be scaled down, but healthy is a far way off on this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 23, 2009

    Flag

    This was very good and I was in a hurry so I even made some shortcuts in the recipe. I used leftovers from a rotisserie chicken; I used (thawed frozen mixed vegetables along with the fresh onion, carrots and celery, and I didn't have fresh thyme so I used 1 1/2 tsp. of dried. My college-aged stepdaughter and her boyfriend came by right at dinnertime, and I wondered how a "healthy" version of pot pie would be received -- but they really liked it, and her boyfriend even commented that he especially liked the crust. Ellie does it again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.