Biscuit-Topped Chicken Pot Pie

Name: Biscuit-Topped Chicken Pot Pie
Prep time: 15 min
Cook time: 40 min
Yield: 10
Cuisine: American,
Ingredients: 2 packages chicken gravy mix; 2 1/2 cups milk divided; 1 cup water; 2 tbsps butter; 3 cups cubed cooked chicken; 2 cups frozen mixed vegetables; 1 box buttermilk biscuit mix; 7 tbsps butter melted, divided

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.

Ingredients

2 packages McCormick® Chicken Gravy Mix Substitutions available
- 2 packages turkey gravy mix
2 1/2 cups milk, divided
1 cup water
2 tablespoons butter
3 cups cubed cooked chicken Substitutions available
- 3 cups cubed cooked turkey
2 cups frozen mixed vegetables
1 box buttermilk biscuit mix
7 tablespoons butter, melted, divided

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.