Ingredients
-
1/3
-
1/3
-
1/3
-
1/2
-
1/4
-
1 3/4
-
2/3
-
3
-
1
-
-
-
-
-
-
Directions
Chicken Pot Pie with Biscuit Crust, This is a combo of my Chicken Pot Pie filling and my mother in-law’s Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!
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Steps
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1
Done
|
Crust: This Is For Just a Top Crust. |
|
2
Done
|
If You Would Like a Top and Bottom, Double the Recipe. |
|
3
Done
|
Combine Dry Ingredients and Cut in Butter Until It Resembles Small Peas. |
|
4
Done
|
Add Milk All at One and Stir Just to Moisten. |
|
5
Done
|
Pour Out Onto a Floured Surface and Knead About 8 Times. |
|
6
Done
|
Roll Into Desired Shape, Depending If You Are Using a Round or Square Casserole Dish. |
|
7
Done
|
If You Are Making Two Crusts, Make Sure You Roll the Bottom One Larger. |
|
8
Done
|
Filling: Melt Butter Over Low Heat in a Large Saucepan. |
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9
Done
|
Stir in Flour, Chopped Onions, Salt and Pepper. |
|
10
Done
|
Cook Until Mixture Is Bubbly, Stirring Constantly. |
