Granny's Chicken Pot Pie
Submitted by kevin40
Old-fashioned chicken pot pie with fluffy biscuit topping baked right on top. Creamy mushroom sauce with peas and tender chicken makes this the ultimate use-up-leftovers weeknight dinner in just 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minGranny knew what she was doing with this shortcut pot pie that skips the fussy pastry for drop biscuits that bake golden right on top.
Cooked chicken (rotisserie works great) mingles with sweet peas in a creamy mushroom-marjoram sauce that takes maybe 5 minutes to pull together. Drop biscuit dough on top, slide it in a hot oven, and 20 minutes later you’ve got bubbling, comforting pot pie that tastes like you slaved all day.
This is the recipe busy families return to again and again for good reason.
Chef Tips
- Biscuit hack: Bisquick makes this lightning-fast, but homemade drop biscuits bring next-level flakiness if you’ve got 5 extra minutes.
- Rotisserie shortcut: A store-bought rotisserie chicken gives you the 2 cups needed with zero cooking.
- Marjoram magic: This underrated herb adds subtle floral notes. If you don’t have it, thyme works too.
- Veggie swaps: Frozen mixed vegetables work great here. Use what you have.
Ingredients
Directions
Put diced chicken and peas in casserole pan.
In saucepan sauté onion in 1 tablespoon margarine.
Mix mushroom soup and milk and marjoram together in bowl and then add to onion in pan, heat well and pour over chicken and peas in casserole.
Make biscuit and put on top or use bisquik mix.
Bake in hot oven 450F for 20 min.
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