> Not difficult. Prepare your biscuit dough (enough for 10 biscuits) and then
>> roll half of it out and line the bottom of a pie pan with it. NOTE: It
>will
>> rise and be "thick" when it's baked. Then add your pot pie filling, and
>top
>> with the other half of the dough. You can roll it out and top it like a
>pie
>> crust or just drop the dough on top like drop biscuits.
>>
>> I've done this with a burgundy beef & veggie pie and it works just fine.
>> Not a recipe for no or low-carbers
>>
>> Jill
>>
>>
>Thanks Jill.
>
>Dave,

I thought I would add in my two cents worth. I've made chicken pot pies using
homemade biscuit dough and I've learned two things. The first is make sure you
have plenty of gravy or broth in your filling, especially if you have both a
top and bottom crust. I've made a pot pie in a 9X13 pan and I've used between
5 and 6 cups of gravy. The biscuit dough will absorb quite a bit of the juice
and if you don't have enough your pot pie will be dry. The second thing I've
learned is if your pot pie does have a bottom crust you may want to partially
bake it before adding in your filling and your top crust.