If you love classic chicken pot pie but want a quicker, easier version, this Biscuit Chicken Pot Pie is exactly what you need. It has tender chicken, creamy vegetable-filled sauce, and buttery golden ...

Plate of chicken pot pie with biscuit topping, featuring diced chicken, carrots, and celery in creamy sauce. A hand with red nail polish holds a black fork above the plate.

Stir soup, ½ cup milk, vegetables and chicken in 9-inch pie plate or ovenproof skillet. In a separate bowl, combine remaining milk, egg and biscuit mix. Spread over chicken mixture.

A easy, delicious slow-cooker chicken pot ... slow-cooking enthusiasts simply refer to it as "The Chicken Pot Pie." ... it gets served up in bowls and topped with store-bought buttermilk biscuits.

The pot pie became a staple in American kitchens in the late 1700s, but before that, in the era of the Roman Empire, the dish was a bit livelier. Hidden under flaky pastry was an actual live bird ...

It is a pot pie inspired chicken and biscuits with a twist. I love how simple it is to make, but what makes that even better is how cheap it is. Campbell’s estimates this dish costs about $11.38.

Stir in the chopped parsley, then use a ¼ cup portioner or two large spoons to scoop clods of the biscuit dough onto the pot pie filling. Bake until the biscuits are golden on top and baked ...

1 cup diced celery (3 to 4 stalks) 1 pound (16 ounces) skinless, boneless chicken breasts, cut into 1-inch pieces. 6 Tablespoons (1.875 ounces) all-purpose flour ...