DJS0302 wrote:
>> 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.

I never partially baked mine; I do agree there should be plenty of gravy in
the filling. I'll have to dig out my recipe for burgundy beef pie; been
years since I made it.

Oh, and a note: Bisquick has a recipe for Impossible Cheeseburger Pie which
calls for the biscuit mix to be used as a bottom crust. I think that's
where I got the idea, since I'm lousy with regular pastry/pie crusts

Jill