POT PIE BOWLS RECIPES

CHICKEN POT PIE IN BISCUIT BOWLS RECIPE | MYRECIPES

Chicken Pot Pie in Biscuit Bowls Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons butter or margarine
½ cup finely chopped onion (about 1 small onion)
½ cup finely chopped celery
1 (10 3/4-ounce) can condensed cream of chicken soup
½ cup milk
½ teaspoon dried thyme
½ teaspoon poultry seasoning
1 cup (4 ounces) shredded sharp Cheddar cheese
2?½ cups chopped cooked chicken
1 (10-ounce) package frozen mixed vegetables, thawed
¼ teaspoon salt
½ teaspoon pepper
Biscuit Bowls

Steps:

Melt butter in a large skillet over medium-high heat; add 1/2 cup onion and 1/2 cup celery, and sauté 2 to 3 minutes or until tender.
Whisk in cream of chicken soup, 1/2 cup milk, 1/2 teaspoon dried thyme, and 1/2 teaspoon poultry seasoning; cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add 1 cup Cheddar cheese, stirring constantly, until cheese melts. Stir in cooked chicken, mixed vegetables, salt, and pepper. Cook over low heat, stirring often, 10 minutes or until thoroughly heated.
Spoon warm chicken mixture evenly into Biscuit Bowls.

CLASSIC CHICKEN POT PIE RECIPE - BETTYCROCKER.COM

Classic Chicken Pot Pie Recipe - BettyCrocker.com image

Tell everyone you’re having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1 , CarbohydrateContent 47.7 g, CholesterolContent 92.1 mg, FatContent 6 1/2 , FiberContent 2.4 g, ProteinContent 20.3 g, SaturatedFatContent 15.3 g, ServingSize 1 Serving, SodiumContent 675.0 mg, SugarContent 4.0 g, TransFatContent 5 g

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