Chicken Pot Pie- Topped Biscuit

Most of the time I eat relatively healthy, veggies and protein.  There are occasions when I just want to sit with a jar of Cocoa Almond butter and devour it with a spoon. 😉  There are also times when I  need good comfort food in my life because life should be about balance.   After purchasing my latest Cooking Magazine, mainly because the cover had one of my favorite comfort foods on it. It was sitting at the check stand with it’s big bright picture saying, “Make me….you know you want to….”haha.  When I was little my mom would pop one of those frozen Chicken pot pies in the oven and it was my favorite thing to eat along with her biscuits and gravy.  Today, I decided after reading up on that Chicken pot pie recipe that I was going to top it with a biscuit, it is another method to use beside puff pastry in this recipe.  I love puff pastry, it’s lighter and healthier I’m sure but I want that tasty doughy bread like texture that I remember as I child.  I did use green onions instead of the Pearl mentioned in the recipe just to have a lighter onion flavor, everything else is the same.







5 Tblsp of flour

1 sheet puff pastry or biscuit dough

2 Cups chicken broth

3 sprigs Thyme

2 bay leaves

1 large onion

4 boneless chicken breasts or thighs

3 tblsp unsalted butter

pearl onions (I used green onions)

2 Medium carrots

1 cup sliced mushrooms

1 cup frozen peas

1 cup milk


Recipe to follow



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