This pot pie is topped with savory biscuits.
Homemade Biscuits replace the traditional pastry crust in Chicken Pot Pie with Bacon-and-Cheddar Biscuits.
Remove from heat, and stir in Creole seasoning.
Credit: Becky Luigart-Stayner; Styling: Buffy Hargett
Stir in chicken, next 4 ingredients, and sauce.
Spoon filling into a lightly greased 13- x 9-inch baking dish.
Cut butter cubes into self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas.
Add cheese, bacon, chives, and whipping cream, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times.
Roll or pat dough to 34-inch thickness; cut with a 2 12-inch round cutter to form 15 biscuits.
Bake Chicken Pie Filling at 425F for 15 minutes.
Remove from oven, and arrange biscuits on top of hot chicken mixture.
Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly.
Remove from oven, and brush biscuits with 2 Tbsp.
