Chicken Biscuit Pot Pie

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I gave this 4 stars as it is very time consuming but very good. A little too salty, I would add less salt to it. I did use the broth from the stewed chicken & it gave a very rich flavor to the gravy.I didn't have pearl onions & just chopped some onion & omitted the mushrooms, my family is picky about mushrooms. I made the biscuits separate and served the stew over top of biscuits. I will be making this again.

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Anyone who is considering using store bought biscuit dough for this recipe: DON'T! The topping in the recipe is the best part and it only takes 5 minutes to make! I plan on saving that part of the recipe just for regular biscuits.

Every recipe I make that calls for low-sodium broth I always use regular because, let's face it, low-sodium anything is disgusting! This recipe was a little puzzling because even though you are instructed to use low-sodium broth, they tell you to throw in a tablespoon of salt! But if you're going to follow this recipe to the letter make sure to stick to low-sodium broth or it will turn out much too salty.

Lastly, it took much more than 3 minutes for the gravy to become "very thick," and by the time it reduced to the proper thickness and I added the chicken, there wasn't enough gravy left in the pan. So I'd suggest using more broth/roux for more gravy to get that true Chicken Pot Pie consistency.

To sum up, I will definitely make this recipe again because it is packed with flavor (the dill really rounds it out, it is wholesome, filling, and cheap!

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Funny, I had store bought chicken broth standing by for this recipe, then realized I had fresh chicken broth on the stove right in front of me after poaching the breasts! And it was soo tastey. I did use 1/3 cup of flour, but I just ladeled in the broth as needed to make the desired consistency; no measuring, I don't know how much I added. Thats probably the best way to go. I omitted the mushrooms, but added frozen peas which to me was a MUST have. I coursely chopped a small sweet onion because I couldn't find frozen pearls. I didn't use any of the herbs. Also, I used store bought biscuits, and baked the whole thing in the same cast iron skillet I made the stew in. It was really really REALLY good, I highly recommend it!!

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Great dish & a great use of leftover chicken or probably even turkey. I agree with previous reviews that using 1/2 cup flour and less chicken broth (I used 3 1/2 cups makes for a nice thick pot pie (like you would imagine it should be. I also added some thyme and used a typical white onion instead of pearl (because this is what I had on hand. I used packaged biscuits which tasted good, but will likely make the dough myself next time just to try it. Husband loved it as well.

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This is a 10 STAR pot pie biscuit dough!

I used my own filling recipe for the pie - so I am only able to rate the biscuit dough... and it is fabulous! This is the only way to top a pot pie!

Place the pie in a fancy bowl, and it is VERY IMPRESSIVE! I will serve this to company, for holidays and etc. It is a great dish to impress.

Don't forget to freeze the butter; it makes a big difference.

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I followed the stew recipe very closely but I used packaged biscuits. The flavors were very good, even with dried herbs. I was surprised at how quick and easy it was. Not as thick as I would like; will use less broth and more flour next time... maybe because I didn't bake it (put right into bowls with baked biscuits, but I can't imagine that baking with a crust would allow that much water to evaporate. I used bouillon and canned mushrooms, so I wish I would have left out the salt until I tasted it at the end. My 3 year old daughter LOVED it and my husband wants it again.

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I left out the mushrooms just because I didn't have any, and I used dried herbs. This was amazingly good! The biscuit crust was perfect. It was soft and soggy where it meets the chicken mix, it was perfect. I will be making this again and again.

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This actually made 8 servings in my opinion. I added another stalk of celery to the filling. I also used half chicken stock and half water when poaching the chicken, and then used the liquid from poaching for the chicken stock in the filling. It probably would have been a little richer if we had used all stock, but I still found it plenty flavorful. I also used skim milk without a problem. It helped to put the biscuit dough in the freezer for 5 minutes to keep it from breaking.

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I also had trouble with the pan. Ended up using a pot. Came out great.

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My very picky husband gobbled it up, and even took some for lunch the next day.