CHICKEN POT PIE RECIPE WITH BISCUITS RECIPES

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CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM



Classic Chicken Pot Pie Recipe - Pillsbury.com image

One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Steps:

  • Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Nutrition Facts : Calories 560 , CarbohydrateContent 44 g, CholesterolContent 50 mg, FatContent 5 , FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 4 g, TransFatContent 2 1/2 g

CHICKEN POT PIE WITH BISCUITS RECIPE - PILLSBURY.COM



Chicken Pot Pie with Biscuits Recipe - Pillsbury.com image

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

1 tablespoon butter
1 cup chopped onions (2 medium)
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup milk
2 large baking potatoes, peeled, cubed (about 3 cups)
1 cup julienne (matchstick-cut) carrots
1 bag (12 oz) frozen cut green beans
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count) or 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
2 1/2 cups cubed cooked chicken

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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