Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, biscuit chicken pot pie. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Make a Memorable Crustless Chicken Pot Pie Recipe with Sister Schubert's® Dinner Rolls! Add the Delicious, Buttery, Homemade Taste of Sister Schubert's Dinner Rolls To Any Meal. Click Here To Find Out How To Get Chick-fil-A Delivered.
Biscuit Chicken Pot Pie is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Biscuit Chicken Pot Pie is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have biscuit chicken pot pie using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Biscuit Chicken Pot Pie:
- Make ready 1 can 8 biscuits
- Take 2 tablespoons butter
- Prepare 1 small package frozen veggie mix: carrots, peas, corn and green beans
- Make ready 2 chicken breasts cooked and shredded
- Get 1-2 cups chicken broth adapt to your preference
- Make ready 1 can Cream of Chicken Soup regular size
- Take 1 can cream of celery
- Prepare to taste salt and pepper
Chicken Pot Pie is one of the best comfort foods around. We are trying to simply things by taking this classic and giving it a 'semi-homemade' hack by using Grand biscuits. With flavors you know and love, it really doesn't get. Crock Pot Chicken Pot Pie - This slow cooker soup version of your favorite classic Chicken Pot Pie recipe is an easy set-and-forget dinner with a quick canned biscuit topping.
Instructions to make Biscuit Chicken Pot Pie:
- Preheat the oven to 400 degrees. - In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.
- Whisk in the chicken broth and the Cream of Chicken soup and cream of celery.Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste. - Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth.
- On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven. - Pour the filling into a buttered 13x9-inch baking dish. Top the filling with the 8 biscuits, serving. Enjoy! Or can make bowls up really no need to put in the baking dish it’s just adds to dirty dishes.
- Notes- start the biscuits the same time you make the filling big time saver, they should be done around the same time. I made everything in the ninja foodie but the biscuits, this can be done in the instant pot.
Doesn't life just seem even more hectic than usual these days? Schedules are packed, deadlines are due, and it feels like any spare minute is spent planning the next errand or task. Biscuit Chicken Pot Pie takes a classic pot pie recipe and turns it into fast dinner you can enjoy any night of the week!. Tender chicken and vegetables are baked in a creamy sauce and topped with a buttery biscuit crust. Chicken pot pie has always been one of my go-to comfort foods, especially in the winter!
So that’s going to wrap this up for this special food biscuit chicken pot pie recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
