POT PIE MADE WITH BISCUITS RECIPES

Name: Chicken Pot Pie with Biscuits
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Cuisine: American
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)

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

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

Ingredients

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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