BISCUIT CHICKEN POT PIE RECIPES

Name: Chicken Pot Pie with Biscuits
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Cuisine: American
Ingredients: 1/4 cup unsalted butter (4 tablespoons); 1 yellow onion (chopped (1 1/2 cups)); 3 carrots (chopped small (2 cups)); 3 ribs celery (chopped small); 2 cloves garlic (minced); 1 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup flour; 1 3/4 cups low sodium chicken broth; 1 cup milk; 2 cups shredded or chopped cooked chicken; 1 cup frozen peas; 2 cups flour (I used 1 cup of all-purpose flour plus 1 cup of white whole wheat); 1 tablespoon baking powder; 1/2 teaspoon salt; 5 tablespoons cold unsalted butter (cut into small cubes); 3/4 cup whole milk (plus more for brushing)

CHICKEN POT PIE WITH BISCUITS - KRISTINE'S KITCHEN

Chicken Pot Pie with Biscuits - Kristine's Kitchen image

This chicken pot pie with biscuits is simple to make. It's filled with tender chicken and vegetables in a creamy sauce with soft, flaky biscuits on top. Make it with rotisserie chicken, leftover chicken or leftover turkey.

Provided by Kristine Rosenblatt

Categories Main Course

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 5

Number Of Ingredients 18

Ingredients

1/4 cup unsalted butter (4 tablespoons)
1 yellow onion (chopped (1 1/2 cups))
3 carrots (chopped small (2 cups))
3 ribs celery (chopped small)
2 cloves garlic (minced)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
1 3/4 cups low sodium chicken broth
1 cup milk
2 cups shredded or chopped cooked chicken
1 cup frozen peas
2 cups flour (I used 1 cup of all-purpose flour plus 1 cup of white whole wheat)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter (cut into small cubes)
3/4 cup whole milk (plus more for brushing)

Steps:

Preheat oven to 425 degrees F.
Make the Filling
Make the Biscuits

Nutrition Facts : ServingSize 1 /5 recipe, Calories 692 kcal, CarbohydrateContent 65 g, ProteinContent 44 g, FatContent 29 g, SaturatedFatContent 16 g, CholesterolContent 147 mg, SodiumContent 879 mg, FiberContent 8 g, SugarContent 12 g

5-INGREDIENT CHICKEN POT PIE CASSEROLE RECIPE - PILLSBURY.COM

5-Ingredient Chicken Pot Pie Casserole Recipe - Pillsbury.com image

Chicken pot pie is the perfect cozy comfort meal to serve up to your crew on a chilly weeknight! Pillsbury™ crescents bake up into a buttery, flaky crust that, when combined with a creamy, hearty chicken-and-vegetable filling, make this easy dinner casserole a new family favorite.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 5

Ingredients

1 bag (16 oz) frozen mixed vegetables
2 cups cubed cooked chicken
1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of chicken soup
1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of mushroom soup
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.
Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.
Bake at 350°F 25 to 30 minutes or until top is golden brown.

Nutrition Facts : Calories 330 , CarbohydrateContent 31 g, CholesterolContent 40 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 19 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 770 mg, SugarContent 7 g, TransFatContent 2 1/2 g

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