CHICKEN POT PIE WITH FROZEN BISCUITS ON TOP RECIPES

Name: Slow-Cooker Biscuit Chicken Pot Pie
Prep time: 10 min
Total time: 2 h 20 min
Yield: 6
Ingredients: 1 1/4 lb boneless skinless chicken thighs; 1 medium onion, chopped (1/2 cup); 1/2 teaspoon poultry seasoning; 1/2 teaspoon dried thyme leaves; 1/4 teaspoon pepper; 1 jar (18 oz) chicken gravy; 2 medium stalks celery, cut into 1/2-inch slices (3/4 cup); 1 bag (12 oz) frozen mixed vegetables; 6 biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count)

SLOW-COOKER BISCUIT CHICKEN POT PIE RECIPE - PILLSBURY.COM

Slow-Cooker Biscuit Chicken Pot Pie Recipe - Pillsbury.com image

Flip on the slow-cooker for an easy chicken stew with fresh and frozen vegetables, then top with refrigerated flaky biscuits baked golden brown.

Provided by Pillsbury Kitchens

Total Time 140 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 9

Ingredients

1 1/4 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium stalks celery, cut into 1/2-inch slices (3/4 cup)
1 bag (12 oz) frozen mixed vegetables
6 biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count)

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery.
Cover; cook on Low heat setting 8 to 10 hours.
Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.
Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.
Spoon about 1 cup chicken mixture onto each of 6 plates. Top with split biscuits.

Nutrition Facts : Calories 450 , CarbohydrateContent 36 g, CholesterolContent 60 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 27 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1060 mg, SugarContent 8 g, TransFatContent 2 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

Categories Main Course

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 5

Number Of Ingredients 18

Ingredients

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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