Tasty Chicken Pot Pie Recipe Using Biscuits
Nothing can compare to the comfort of a delicious, home-cooked meal. Chicken pot pie is one of the most popular, classic recipes that brings back fond memories of childhood. This version of the recipe is sure to become a favorite; it’s made with biscuits instead of a traditional pie crust. Not only is this meal simple and easy to make, but it’s also a budget-friendly dish that will satisfy even the pickiest of eaters. Keep reading to find out how to make this delicious chicken pot pie recipe using biscuits.
Description
This delicious chicken pot pie is made with tender pieces of chicken, mixed vegetables, creamy gravy, and biscuits. The biscuits are used instead of a pie crust, making it a much faster and easier meal to make. The combination of flaky, buttery biscuits and savory filling is sure to impress your family and friends. This meal is also a great way to use up any leftover chicken and vegetables that you have in your fridge.
Prep Time
Preparing and cooking this meal takes about 45 minutes. 10 minutes of this time is spent prepping the ingredients, such as cutting the vegetables and shredding the chicken. The remaining time is spent cooking the meal.
Cook Time
The chicken pot pie takes about 35 minutes to cook. The biscuits will need to cook for about 20 minutes, and the filling will need to simmer for 15 minutes until thick and bubbly.
Ingredients
To make this delicious chicken pot pie recipe, you will need:
- 2 cups cooked, shredded chicken
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/2 cup chicken stock
- 1/2 cup frozen mixed vegetables
- 1/4 cup diced onion
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1 can (7.5 oz) refrigerated biscuits
Instructions
To make this dish, start by preheating the oven to 375°F. Grease an 8-inch baking dish with butter or cooking spray, then set aside.
In a large skillet, heat the butter over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the garlic powder, black pepper, and salt, and cook for 1 minute more. Add the shredded chicken, frozen vegetables, cream of chicken soup, and chicken stock. Cook for 5 minutes, stirring occasionally.
Pour the chicken and vegetable mixture into the greased baking dish. Arrange the biscuits on top in a single layer. Bake for 20 minutes, until the biscuits are golden brown and the filling is bubbling.
Equipment
To make this chicken pot pie recipe, you will need a few pieces of basic kitchen equipment. You will need a large skillet for cooking the filling, an 8-inch baking dish for baking the pot pie, and a baking sheet for baking the biscuits.
Notes
If you don’t have access to a can of refrigerated biscuits, you can make your own. To do this, use a biscuit recipe of your choice and bake the biscuits on a baking sheet according to the recipe instructions. Once the biscuits are cooked and cooled, top the chicken and vegetable mixture with the biscuits.
Nutrition: Per Serving
This recipe makes 8 servings. Each serving contains approximately:
- Calories: 280 kcal
- Fat: 11 g
- Carbohydrates: 27 g
- Protein: 15 g
- Sodium: 510 mg
Recipe Tips
To make this recipe even easier, you can use cooked, rotisserie chicken instead of pre-cooking the chicken. If you want to add more vegetables, feel free to substitute the mixed vegetables with other vegetables, such as carrots, corn, and peas. If you want to make the pot pie even heartier, you can add diced potatoes to the filling. For a cheesy twist, sprinkle shredded cheese over the biscuit topping before baking.
This chicken pot pie recipe using biscuits is a delicious and easy meal that is sure to satisfy everyone. Not only is it full of flavor, but it’s also a great way to use up any leftover chicken and vegetables. Try this recipe today and enjoy the comforting flavors of a classic, home-cooked meal. Happy cooking!
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