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Dinner · American · Weeknight
Chicken Biscuit Potpie Recipe
Chicken, done properly, from the public-domain kitchen — kept the way its author wrote it.
- 25 min hands-on
- 40 min total
- Serves 4
- about $4–7 a serving
- Chicken or turkey
- oven
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1-⅔ cupsfrozen mixed vegetables, thawed
- 1-½ cupscubed cooked chicken
- 1 can (10-¾ ounces)condensed cream of chicken soup, undiluted
- ¼ teaspoondried thyme
- 1 cupbiscuit/baking mix
- ½ cupwhole milk
- 1 largeegg
Method one step at a time, with timers in the app
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the vegetables, chicken, soup and thyme.
- Pour into an ungreased deep-dish 9-in. pie plate.
- Combine the biscuit mix, milk and egg; spoon over chicken mixture.
- Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.⏱ 25 min
Allergens, with the fine print read
- ⚠Contains dairy, eggs, gluten.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by front3ndninja, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.