I just love a good chicken pot pie, but making the crust can be very time consuming! This recipe via Six Sisters uses canned biscuits for a quick and tasty pie crust!
What You'll Need
-2 Tablespoons vegetable oil
-1 onion, chopped fine
-½ cup of chopped carrots*
-½ cup of chopped broccoli*
-½ cup of chopped cauliflower*
-Kosher salt and freshly ground black pepper
-4 tablespoons unsalted butter
-½ cup of all-purpose flour
-1½ cups milk
-2 cups of low-sodium chicken broth
-1 regular size can of cream of chicken soup
-½ teaspoon dried thyme
-2 cups (about 1 pound) of cooked, shredded chicken
-¾ cup frozen peas, thawed
-1 refrigerated package of Pilsbury Grands Biscuits (8 biscuits)
-You can also buy 2 cans to cover the pie, then cook the leftovers for breakfast the next day!
*To reduce time chopping veggies, you can use frozen broccoli, carrots, and cauliflower. Just consider a little extra time to saute from frozen!
What You'll Do
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.
**Don't use a wire whisk on your nonstick pans! You can use a saute spoon for this step
Let me know how yours turns out. Enjoy!
Biscuit Chicken Pot Pie
What You'll Need
-2 Tablespoons vegetable oil
-1 onion, chopped fine
-½ cup of chopped carrots*
-½ cup of chopped broccoli*
-½ cup of chopped cauliflower*
-Kosher salt and freshly ground black pepper
-4 tablespoons unsalted butter
-½ cup of all-purpose flour
-1½ cups milk
-2 cups of low-sodium chicken broth
-1 regular size can of cream of chicken soup
-½ teaspoon dried thyme
-2 cups (about 1 pound) of cooked, shredded chicken
-¾ cup frozen peas, thawed
-1 refrigerated package of Pilsbury Grands Biscuits (8 biscuits)
-You can also buy 2 cans to cover the pie, then cook the leftovers for breakfast the next day!
*To reduce time chopping veggies, you can use frozen broccoli, carrots, and cauliflower. Just consider a little extra time to saute from frozen!
What You'll Do
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.
**Don't use a wire whisk on your nonstick pans! You can use a saute spoon for this step
Please tell me you use your mixer to shred chicken! Best discovery ever
This is what the butter and flour mixture looks like- crumbly at first
Sauce mixture- let it thicken until it coats the back of a spoon. It might take a few minutes
Adding the raw biscuits
Yum-o!
Let me know how yours turns out. Enjoy!
