CHICKEN AND BISCUITS PILLSBURY RECIPES
CHICKEN POT PIE WITH BISCUITS RECIPE - PILLSBURY.COM
For a fun and flavorful twist on a classic, give these individual chicken pot pies a try! Every cup is full of a scratch-made mixture of creamy chicken and vegetables and topped with buttery Grands!™ Biscuits for a truly comforting dish that will have everyone eating happily out of their own bowls at dinnertime.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened.
- Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender.
- Meanwhile, separate dough into 8 biscuits. Using rolling pin, roll each biscuit into a 4-inch round. Cut each round into 6 equal wedges; set aside.
- Stir chicken into vegetable mixture; return to boiling. Remove from heat. Into each of 8 ungreased 10-oz custard cups or ramekins, spoon about 1 cup mixture. Place 6 biscuit wedges around edge of each, overlapping slightly and leaving hole in center for steam to escape.
- Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 390 , CarbohydrateContent 52 g, CholesterolContent 45 mg, FatContent 1 , FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 940 mg, SugarContent 10 g, TransFatContent 0 g
CHICKEN POT PIE WITH BISCUITS RECIPE - PILLSBURY.COM
For a fun and flavorful twist on a classic, give these individual chicken pot pies a try! Every cup is full of a scratch-made mixture of creamy chicken and vegetables and topped with buttery Grands!™ Biscuits for a truly comforting dish that will have everyone eating happily out of their own bowls at dinnertime.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened.
- Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender.
- Meanwhile, separate dough into 8 biscuits. Using rolling pin, roll each biscuit into a 4-inch round. Cut each round into 6 equal wedges; set aside.
- Stir chicken into vegetable mixture; return to boiling. Remove from heat. Into each of 8 ungreased 10-oz custard cups or ramekins, spoon about 1 cup mixture. Place 6 biscuit wedges around edge of each, overlapping slightly and leaving hole in center for steam to escape.
- Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 390 , CarbohydrateContent 52 g, CholesterolContent 45 mg, FatContent 1 , FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 940 mg, SugarContent 10 g, TransFatContent 0 g
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CHICKEN POT PIE WITH BISCUITS RECIPE - PILLSBURY.COM
For a fun and flavorful twist on a classic, give these individual chicken pot pies a try! Every cup is full of a scratch-made mixture of creamy chicken and vegetables and topped with buttery Grands!™ Biscuits for a truly comforting dish that will have everyone eating happily out of their own bowls at dinnertime.
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