CHICKEN POT PIE USING GRANDS BISCUITS RECIPES

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.

Steps:

• Spray 5-quart oval slow cooker with cooking spray. Place chicken in slow cooker.
• In small bowl, mix whipping cream, flour, gravy mix, poultry seasoning and salt; pour over chicken. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center.
• Heat oven to 350°F. Stir thawed mixed vegetables into slow cooker. Cover and cook 15 to 20 minutes or until hot. Remove slow cooker insert.
• Separate dough into 8 biscuits. Top mixture in slow cooker with biscuits. Bake uncovered 35 to 40 minutes or until biscuits are deep golden brown on top and cooked through.