CHICKEN POT PIE CASSEROLE BISCUITS RECIPES

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CHICKEN POT PIE RICE CASSEROLE RECIPE - PILLSBURY.COM



Chicken Pot Pie Rice Casserole Recipe - Pillsbury.com image

Just when we thought we had discovered all of the ways we could possibly make pot pie, we found a new way to enjoy our favorite comfort food in a 13x9. All of the flavors of chicken pot pie come to life in a rice mixture topped with buttery biscuits. The end result? Comfort food reinvented.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 carton (32 oz) Progresso™ chicken broth
1 1/2 cups uncooked instant white rice
2 cups chopped deli rotisserie chicken or cooked chicken
1 1/2 cups frozen mixed vegetables
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Grated Parmesan cheese, if desired
Chopped Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, melt 4 tablespoons of the butter over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Sprinkle flour on top of onions; cook and stir 30 seconds. Gradually add broth; heat to simmering, stirring frequently.
  • Stir in rice, chicken, frozen vegetables, thyme, salt and pepper. Cook 4 to 5 minutes or until mixture is bubbly and slightly thickened. Remove from heat; stir in whipping cream. Transfer hot mixture to baking dish; cover and keep warm.
  • Separate dough into 8 biscuits; cut each biscuit in half, split through the middle, to get two rounds. Cut each round in half crosswise to get two half-moon shapes. Carefully place on top of hot mixture in baking dish, overlapping slightly.
  • In small microwavable bowl, melt remaining 2 tablespoons butter; brush on top of biscuit pieces. Sprinkle with grated Parmesan cheese. Bake 25 to 30 minutes or until biscuits are golden brown. Garnish with chopped parsley.

Nutrition Facts : Calories 460 , CarbohydrateContent 48 g, CholesterolContent 70 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 17 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 1270 mg, SugarContent 8 g, TransFatContent 1/2 g

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

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

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