Quick & Easy Chicken Pot Pie With Biscuits! Find Recipe Here

Natively constructed Biscuits supplant the conventional baked good outside in Chicken Pot Pie with Bacon-and-Cheddar Biscuits. These bread rolls are made with sharp cheddar, hacked bacon, and chives, making them similarly as scrumptious solo as on this chicken pot pie.


1/3 glass margarine

1/3 glass universally handy flour

1/2 glasses chicken juices

1/2 glasses drain

1/2 teaspoons Creole flavouring

2 tablespoons margarine

1 vast sweet onion,

1 (8-oz.) bundle cut crisp mushrooms

4 glasses destroyed cooked chicken

2 glasses solidified cubed hash tans

1 glass matchstick carrots

1 glass solidified little sweet peas

1/3 glass slashed new parsley

1/2 glass cool spread, cut into

1/2-inch shapes

2 mugs self-rising flour

3/4 container (3 oz.) destroyed sharp

Cheddar 1/4 container

Cleaved new chives

1 container whipping cream

2 tablespoons spread, dissolved


Get ready Filling: Preheat stove to 425°. Liquefy 1/3 glass margarine in an extensive pan over medium warmth; include universally handy flour, and cook, whisking continually 1 minute. Bit by bit include chicken stock and drain, and cook, whisking continually, 6 to 7 minutes or until thickened and bubbly. Expel from warmth, and blend in Creole flavouring.


Liquefy 2 Tbsp. margarine in a huge Dutch broiler over medium-high warmth; include onion and mushrooms, and sauté 10 minutes or until delicate. Mix in chicken, next 4 fixings, and sauce. Spoon filling into a daintily lubed 13-x 9-inch preparing dish.


Cut spread solid shapes into self-rising flour with a baked good blender or fork until the point when brittle and blend looks like little peas. Include cheddar, bacon, chives, and whipping cream, mixing just until the point that dry fixings are dampened. Turn mixture out onto a softly floured surface, and manipulate delicately 3 or multiple times. Roll or pat mixture to 3/4-inch thickness; cut with a 2 1/2-inch round shaper to frame 15 bread rolls.


Heat Chicken Pie Filling at 425° for 15 minutes. Expel from the stove, and organize scones over hot chicken blend. Heat 25 to 30 more minutes or until the point that scones are brilliant darker and the chicken blend is bubbly. Expel from the stove, and brush bread rolls with 2 Tbsp. softened margarine.


Serves 4, we hope you will enjoy your Sunday lunch!