Biscuit Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie

Everybody loves chicken pot pie! Especially this version, made with Zatarain’s® Buttermilk Biscuit Mix. It’s the shortcut to a fluffy, golden crust with homemade flavor. Add a dash of Creole Seasoning to the filling for an extra-special Crescent City kick.

Everybody loves chicken pot pie! Especially this version, made with Zatarain’s® Buttermilk Biscuit Mix. It’s the shortcut to a fluffy, golden crust with homemade flavor. Add a dash of Creole Seasoning to the filling for an extra-special Crescent City kick.

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15m
PREP TIME
40m
COOK TIME
334
CALORIES
8
INGREDIENTS

Servings: 10

Ingredients

INSTRUCTIONS

  • 1 Preheat oven to 400°F. Mix Gravy Mixes, 1 1/2 cups of the milk, water and 2 tablespoons unmelted butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in chicken and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes. Remove from heat. Set aside.
  • 2 Stir Biscuit Mix, 6 tablespoons of the melted butter and remaining 1 cup milk in large bowl 3 minutes or until mixture forms a soft dough. Place dough on a lightly floured surface. Roll dough to 1/2-inch thickness. Cut dough in half. Press one half of the dough onto bottom of greased 2-quart baking dish.
  • 3 Bake 8 minutes or until golden brown. Remove from oven. Pour chicken filling over crust. Place remaining dough on top of chicken filling to cover. Brush with remaining 1 tablespoon melted butter. Prick lightly with a fork.
  • 4 Bake 20 minutes or until biscuit topping is golden brown.

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NUTRITION INFORMATION

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