Tuesday, September 8, 2015

Chicken Pot Pie with Biscuit Crust

Pretty much any chicken leftovers get turned into Chicken Tortilla Soup or Chicken Pot Pie. Lately, I've been partial to Chicken Pot Pie.

I've posted before about Chicken Pot Pie, but using the ready-made Pillsbury GF Pie Crust. Honestly, I usually make it with a biscuit crust. Much tastier, less greasy, without an aftertaste. I've made it in a pie tin, cupcake-size, and-between with fantastic results. It even freezes well, if there are any leftovers.

So here you go.
Make a batch of biscuits. Split it in half. Press the first half into the pie pan.

Fill with leftover chicken + vegetables.

Press the second half of biscuit dough into flat pieces and place on top.

Bake at 450 until the middle starts to bubble. Eat dinner.

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