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EASY BISCUIT CHICKEN POT PIE

EASY BISCUIT CHICKEN POT PIE

 Love chicken pot pie, but it usually takes a lot of work to make it. This Biscuit Chicken Pot Pie takes a lot of the work out of this delicious dish! It was a huge hit in our house! The best part is, it is full of veggies and your kids will gladly eat them!
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people
chef chife

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, chopped fine
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped broccoli
  • 1/2 cup of chopped cauliflower
  • Kosher salt and freshly ground black pepper
  • 4 tbsp unsalted butter
  • 1/2 cup of all-purpose flour
  • 1 1/2 cup milk
  • 2 cups of low-sodium chicken broth
  • 1 regular size can of cream of chicken soup
  • 1/2 teaspoon dried thyme
  • 2 cups (about 1 pound) of cooked, shredded chicken
  • 3/4 cup frozen peas, thawed
  • 1 refrigerated package of Pilsbury Grands Biscuits (8 biscuits)

Instructions


  1. 1. Preheat the oven to 400 degrees.

    2. In a large pan heat your oil on medium-high heat. Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.

    3. Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper.

    4. Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk.

    5. Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits). Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.


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EASY BISCUIT CHICKEN POT PIE
EASY BISCUIT CHICKEN POT PIE

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