CHICKEN POT PIE DROP BISCUITS RECIPES

Name: Chicken and Biscuits
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 1/4 cups Original Bisquick™ mix; 2/3 cup milk; 1 tablespoon vegetable oil; 4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces; 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves; 1/4 teaspoon pepper; 1/2 teaspoon Dijon mustard; 1 bag (12 oz) frozen mixed vegetables; 1 container (10 oz) refrigerated Alfredo pasta sauce

CHICKEN AND BISCUITS RECIPE - BETTYCROCKER.COM

Chicken and Biscuits Recipe - BettyCrocker.com image

Your family will be running—not walking—to the dinner table when you serve up this mouth-watering and hearty meal of creamy chicken and biscuits. This delicious and indulgent dish goes from kitchen to table in only 30 minutes, making it a great choice for busy weeknights. Sure, this homemade meal looks like it took hours to make, but dinner can be ready in a flash thanks to time-saving substitutions like using Bisquick™ mix to create light and flaky biscuits, using frozen vegetables instead of fresh and adding jarred alfredo sauce to create a creamy broth for the chicken and vegetables. If you’re a fan of leftovers, these chicken and biscuits reheat nicely, so be sure to double the recipe so you’ll have enough for second helpings tonight and lunch tomorrow!

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon Dijon mustard
1 bag (12 oz) frozen mixed vegetables
1 container (10 oz) refrigerated Alfredo pasta sauce

Steps:

Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.

Nutrition Facts : FatContent 3 1/2 , ServingSize 1 Serving, TransFatContent 1 g

INSTANT POT® CHICKEN AND DUMPLINGS RECIPE - PILLSBURY.C…

Instant Pot® Chicken and Dumplings Recipe - Pillsbury.c… image

This easy Instant Pot® version of classic chicken and dumplings makes the best use of the multicooker. Brown the chicken, pressure cook, then boil the dumplings all in one appliance!

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 5

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 cups chopped yellow onions
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 cup chopped celery
1 cup chopped peeled carrots
2 cups Progresso® chicken broth (from 32-oz carton)
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
1/2 cup heavy whipping cream

Steps:

On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot® to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.

Nutrition Facts : Calories 450 , CarbohydrateContent 36 g, CholesterolContent 95 mg, FatContent 4 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 9 g, TransFatContent 1/2 g

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CHICKEN AND DUMPLINGS – INSTANT POT RECIPES

From recipes.instantpot.com
Reviews 5
Cuisine Modern

Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot™ to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.

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CHICKEN AND BISCUITS RECIPE - BETTYCROCKER.COM

Your family will be running—not walking—to the dinner table when you serve up this mouth-watering and hearty meal of creamy chicken and biscuits. This delicious and indulgent dish goes from kitchen to table in only 30 minutes, making it a great choice for busy weeknights. Sure, this homemade meal looks like it took hours to make, but dinner can be ready in a flash thanks to time-saving substitutions like using Bisquick™ mix to create light and flaky biscuits, using frozen vegetables instead of fresh and adding jarred alfredo sauce to create a creamy broth for the chicken and vegetables. If you’re a fan of leftovers, these chicken and biscuits reheat nicely, so be sure to double the recipe so you’ll have enough for second helpings tonight and lunch tomorrow!
From bettycrocker.com
Reviews 3.5
Total Time 30 minutes

Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.

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