I love finding new ways to use fresh rosemary from the huge bush in the backyard. Our family also loves chicken pot pie with biscuit crust. This easy, fragrant version is an instant family fave.
FILLING: Spray a large skillet with nonstick spray or add a little bit of olive oil. Add chopped onion, carrots and seasoned chicken to skillet, cooking on medium-high. Turn chicken to cook the other side and add water. Simmer to finish cooking chicken and let liquid reduce by about half. Use forks or a knife to shred/cut chicken into bite-size pieces. Stir in 2 cans of condensed soup, drained or thawed corn and drained or thawed green beans. (If this skillet isn’t large enough or isn’t oven-proof, transfer the filling to a large baking dish or 9×13 pan.)
ROSEMARY BISCUIT CRUST: Melt butter in medium sized bowl. Add garlic, parmesan, chopped rosemary and a dash of fresh-ground black pepper. Dip biscuit dough in the butter mixture, picking up some of the parmesan and rosemary in the process. Cover chicken filling with the dipped biscuits.
Cover and bake at 350F for 15 minutes. Uncover, increase heat to 400F and bake an additional 15-20 minutes, until biscuits are fully cooked and golden. Your house will smell amazing.
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Very good and it makes alot!!! In fact, I didn’t have the right size pan and had to split it up so if you are wondering if you can split the recipe for two people…you can :).
This was a great recipe! Very tasty and easy to make. The only thing different I did was add paprika to the seasoned chicken to give it some zing! Yummy 
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tbeth11 on 2.26.2011
How’d it turn out for you, beidafish?
I’m making it again tonight — but I think I’m going to keep the butter separate from the rosemary mixture, this time –> dip in butter, roll in herbs, place on chicken mixture … dip, roll, place.
beidafish on 2.6.2011
This looks amazing! I will be trying this later this week. I’ll let you know how it turns out
steflf on 1.27.2011
I can’t wait to try this for Sunday Dinner.