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Chicken And Biscuit Pot Pie Recipe

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Easy Biscuit Chicken Pot Pie Spend With Pennies
Easy Biscuit Chicken Pot Pie Spend With Pennies from www.spendwithpennies.com

Description

This delicious Chicken and Biscuit Pot Pie recipe is a perfect comfort food for cold and dreary days. It is easy to make and a great way to use up leftovers. The pie is filled with flavorful, juicy chicken and a creamy sauce, topped with fluffy and buttery biscuit dough. This comforting dish is sure to be a hit with the entire family.

Prep Time

Preparing this Chicken and Biscuit Pot Pie is quick and easy. Total prep time will take about 20 minutes. This includes preheating the oven to 375 degrees Fahrenheit, preparing the biscuit dough, and assembling the pot pie.

Cook Time

Once the pot pie is assembled and placed in the oven, it will take around 40 minutes to bake. The top of the pie should be golden brown, and the filling should be hot and bubbling. The best way to check if the chicken is cooked through is to use a meat thermometer. The internal temperature should reach at least 165 degrees Fahrenheit.

Ingredients

  • 2 cups cooked, diced chicken
  • 1 cup frozen mixed vegetables
  • 1 can condensed cream of chicken soup
  • 1 cup chicken broth
  • ½ cup half-and-half
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 package biscuit dough

Instructions

1. Preheat oven to 375 degrees Fahrenheit.

2. In a large bowl, combine chicken, frozen vegetables, condensed soup, chicken broth, half-and-half, garlic powder, salt, and pepper. Mix until everything is evenly combined.

3. Grease a 9x13-inch baking dish with butter or non-stick cooking spray. Pour the chicken mixture into the dish and spread out evenly.

4. Cut the biscuit dough into 1-inch cubes and scatter them on top of the chicken mixture. Make sure the cubes are evenly distributed.

5. Bake for 40 minutes or until the top is golden brown and the filling is hot and bubbling.

6. Let cool for 10 minutes before serving.

Equipment

  • Large Bowl
  • 9x13-inch baking dish
  • Knife
  • Spatula
  • Measuring cups

Notes

This recipe can easily be adapted to suit your tastes. For example, you can use any type of cooked chicken, such as rotisserie or grilled. You can also use any type of frozen vegetables, such as peas, carrots, or corn. Feel free to substitute the condensed cream of chicken soup with cream of mushroom or cream of celery.

Nutrition: Per Serving

  • Calories: 400
  • Fat: 16g
  • Carbohydrates: 37g
  • Protein: 22g
  • Sodium: 830mg
  • Sugar: 6g

Recipe Tips

For a lighter version of this recipe, you can use reduced-fat biscuit dough and fat-free cream of chicken soup. You can also use low-fat milk instead of half-and-half. If you want to add more vegetables to the pot pie, you can use fresh vegetables such as chopped onions, celery, and carrots. For an even heartier meal, you can add potatoes or rice to the recipe.

This Chicken and Biscuit Pot Pie is a great way to use up leftovers and enjoy a comforting dish. The combination of juicy chicken and creamy sauce, topped with buttery biscuit dough, is sure to be a hit with the entire family. With just a few simple ingredients and minimal prep time, you can have this delicious meal on the table in no time.


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