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White Lily

Biscuit-Topped Chicken Pot Pie


9 servings


Crisco® Original No-Stick Cooking Spray 1/4 tsp. pepper
Filling 2 cups chopped, cooked chicken
1 (16 oz.) bag frozen mixed vegetables 1/3 cup chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup Biscuit Topping
1/2 cup milk 2 cups White Lily® Enriched Bleached Self-Rising Flour
1/4 tsp. dried thyme 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening chilled
1/4 tsp. salt 2/3 cup buttermilk


  1. 1.
    HEAT oven to 400º F. Spray 8 x 8 x 2-inch baking dish or other 2-quart casserole dish with no-stick cooking spray. Place frozen vegetables in colander. Rinse with hot water until thawed. Drain.

  2. 2.
    MIX soup with milk, thyme, salt and pepper in large bowl. Add chicken, vegetables and onion. Pour into prepared dish.

  3. 3.
    PLACE flour in large bowl. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl. Drop 9 biscuits (3 rows of 3) on top of chicken mixture.

  4. 4.
    BAKE 35 to 40 minutes or until chicken mixture is bubbly and biscuits are golden brown. Cool 10 minutes before serving.