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  • Maurcine Wilson

Chicken Pot Pie Biscuits

Chicken Pot Pie Filling

1/3 cup butter

1/3 cup flour

1 1/3 cup chicken broth

2/3 cup milk

1 package frozen mixed vegetables

Salt and pepper to taste

2 cups cooked chicken, shredded or diced


Melt butter in a saucepan over medium/low heat. Whisk in the flour and salt and pepper. Stir until the mixture is bubbly.

Slowly stir in the chicken broth and milk. Heat until boiling, stirring constantly. Boil and stir for one minute and then add veggies and chicken. Keep on medium low heat until veggies are warm.

Serve over biscuits



Greek Yogurt Biscuits

1 1/2 cups bread flour

3/4 cup greek yogurt

2 tsp baking powder

1/3 cup milk

1 Tbsp sugar


Mix flour, baking powder, and sugar. Then add Greek yogurt and milk. Dough should be a little sticky, but still hold its shape. Grease 1/4 cup measuring cup and scoop up biscuits. Place on a greased baking sheet. Bake at 450 for 10 minutes or until bottoms are golden brown.


Makes 8 biscuits




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