Cheesy Biscuit Topped Chicken Pot Pie
Recipe by Stacy Little of Southern Bite
The first time I feel a slight nip in the air, I shift gears and my thoughts about cool and fresh summer salads morph into thoughts about the hearty, stick-to-your-ribs dishes that just say fall to me. From soups, chilis, and stews, to one-dish meals like this Cheesy Biscuit topped Chicken Pot Pie, I just can’t get enough of them! And you know, lots of people are intimidated by making their own biscuits, but it seriously couldn’t get much easier than these super-easy drop biscuits. Yes, you’ve got to get the shortening cut into the flour, but don’t stress over it. Get it good and blended and you’ll be fine. And there’s no need to go out and buy a pastry blender if you don’t already have one, two large dinner forks work just as well. Also, if you’re looking to put this together on a busy weeknight, just stop by the grocery store and pick up a rotisserie chicken and you can have this on the table in about 30 minutes. And let’s be honest about these biscuits – they really are the star here. You can skip the chicken pot pie part altogether and just make these biscuits by simply dropping the dough onto a greased baking sheet and baking for 10 to 12 minutes. ? Y’all enjoy!
- 2 (10.75-ounce) cans cream of chicken soup
- 2 cups frozen mixed vegetables
- ⅛ teaspoon black pepper
- 1 tablespoon soy sauce
- 4 cups shredded cooked chicken
- 2 cups White Lily self-rising flour
- ¼ cup vegetable shortening
- ¾ cups milk
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon dried chives (optional)
- 1 cup shredded sharp cheddar cheese
For Complete instructions on how to make this delicious dish, Click here: Southern Bite.
Reprinted with permission from Stacy Little of Southern Bite.