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Chicken Pot Pie Recipe Using Canned Biscuits

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Chicken Pot Pie with Herb Biscuits Saving Room for Dessert
Chicken Pot Pie with Herb Biscuits Saving Room for Dessert from www.savingdessert.com

Description

When it comes to comfort food, nothing is more comforting than a homemade chicken pot pie. This classic dish is easy to make, especially when you use canned biscuits. Chicken pot pie is a great dish for a weeknight dinner or for a weekend meal. It's a one-dish meal that everyone will love. This recipe is a great way to use up leftover chicken, but you can also use cooked, diced chicken breasts if you want. Plus, the canned biscuits make this recipe easy and fast.

Prep Time

This recipe takes about 15 minutes to prepare. You'll need to chop and dice the vegetables and cook the chicken. If you're using cooked, diced chicken breasts, you can skip this step. This is a great recipe for busy weeknights because it comes together so quickly.

Cook Time

It takes about 25 minutes for this chicken pot pie to cook in the oven. The biscuits should be golden brown and the filling should be hot and bubbly. Be sure to let the pie stand for a few minutes before serving so that the filling has time to set up.

Ingredients

  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups diced cooked chicken
  • 1/2 cup frozen peas
  • 1/4 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 (16-ounce) can refrigerated biscuits
  • 2 tablespoons melted butter

Instructions

Preheat the oven to 375°F. Grease a 9-inch pie plate with butter. Set aside.

In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots and cook until the vegetables are tender, about 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the chicken broth, stirring until the mixture is smooth. Simmer for 5 minutes, stirring occasionally. Add the chicken, peas, and thyme and stir to combine. Season with salt and pepper, to taste. Pour the mixture into the prepared pie plate.

Arrange the biscuits on top of the chicken mixture. Brush the biscuits with the melted butter. Bake for 25 minutes, or until the biscuits are golden brown and the filling is bubbly. Let the pie stand for 10 minutes before serving.

Equipment

  • Large skillet
  • 9-inch pie plate
  • Basting brush

Notes

This recipe can easily be doubled and baked in a 9x13-inch baking dish. If you want to add more vegetables, you can add 1/2 cup of diced potatoes, 1/2 cup of diced bell pepper, or 1/2 cup of diced zucchini.

Nutrition: Per Serving

Calories: 295, Fat: 15g, Saturated Fat: 6g, Cholesterol: 49mg, Sodium: 729mg, Carbohydrates: 22g, Fiber: 2g, Protein: 15g

Recipe Tips

This recipe is great for using up leftover cooked chicken. You can use cooked, diced chicken breasts instead, if you prefer. If you want to make your own biscuits, you can use your favorite biscuit recipe. Just be sure to bake the biscuits separately before adding them to the pot pie. To make the pot pie even more flavorful, add 1/4 teaspoon of dried oregano and 1/4 teaspoon of dried basil to the filling.

This recipe is a great way to make a classic comfort food in a short amount of time. The canned biscuits make this recipe fast and easy, but you can also use your own homemade biscuits if you prefer. The filling is flavorful and the biscuits are golden brown and delicious. This is sure to be a family favorite.


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