Cheesy Biscuit Topped Chicken Pot Pie
Perhaps it is the Irish in me, but there are few combinations, for me, that compare to Cheesy Biscuit Topped Chicken Pot Pie. It is filling, tasty, comforting, and easy to pull together. It doesn’t cost much, either, which means this meal can go a long way on just a few dollars. And that is always good. Not convinced? Go and look at the website photos of this dish, made in a cast iron fry pan (not that you have to use that pan, but it is a great pan). This recipe takes short cuts for a few steps that you can also follow so that this Cheesy Biscuit Topped Chicken Pot Pie is super simple and quick to make.
This pie is made in two parts, really. First, there is the bottom of the pie, which comprises the filling. That is made quickly using frozen veggies (what you like is great) and also pre-cooked chicken. If you buy whole chicken on sale and cook it up and freeze it, pull that out. It will work perfectly, too. Second, there are the biscuits. This recipe calls for self-rising flour, an increasingly popular flour used for all kinds of recipes. Most self-rising flours have both salt and leavening agent added in to them, so if you use ordinary flour, you will have to compensate for both of those ingredients. If you are sure your self-rising flour is fresh, go ahead and use it. The problem with this type of flour, though, is that the leavening agent can lose action over time. That means you could have flat biscuits. Not that flat biscuits are necessarily a problem. They will likely be a bit heavy, but the flavor should still be good.
Make this heart warming and tummy-filling dish when your family needs some good food to get them going. This dish can be served at either lunch or dinner. Find out how to make this recipe and many others at the website, Southern Bite, by following the link below.
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