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Cooked chicken simmers in a rich parsley-flecked sauce with carrots, peas, and celery. Arrange biscuits on top of the filling. In a small bowl, beat egg.

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Ingredients of Chicken pot pie topped with biscuits:

1. Provide 3 of boneless skinless chicken breasts
2. Get 7 - chicken bouillon cubes
3. Take 2 cans - carrots
4. Make ready 2 cans for peas
5. Take 5 for med potatoes
6. Give 1 tbs of parsley
7. Get 1 tsp of pepper
8. Prepare 1 can - biscuits or 2 cups of baking mix

The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier. Plus, there's no arguing with the speed and simplicity of a drop biscuit. This chicken pot pie is perfect for a cold winter night, whether it's for your family or all of your closest friends. I think, no, I know, Cleo would approve!

Chicken pot pie topped with biscuits start cooking:

1. Boil and cube chicken along with 2 bouillon cube.
2. Cut and peel potatoes boil in chicken water along with the remaining bouillon cubes. When the potatoes are almost done add carrots and peas both drained. When the potatoes are done thicken juice with corn starch mixed in water. Add parsley and pepper.
3. If using baking mix mix out biscuit dough according to box and roll out about 1/4 inch thick.
4. Add chicken to veggie mixture and pour into baking dish and top with biscuits. Bake at 375 until top of biscuits are golden brown

This chicken pot pie is topped with cheese and green onion biscuits. The biscuits are full of flavor and they're a great alternative to pie pastry. The egg wash gives the biscuits a nice shiny top. Sprinkle some poppy seeds or sesame seeds over the egg wash just before baking if you like. Classic chicken pot pie is a savory pie made with a flaky pie crust.

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