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Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits
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Simmer a filling of tender vegetables and juicy chicken chunks, bake with flaky biscuits on top, and wow them with a dinner they'll devour!

Prep Time:
40 Min
Total Time:
1 Hr 10 Min
Makes:
8 servings
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INGREDIENTS
1tablespoon butter or margarine
1cup chopped onions (2 medium)
1/4cup all-purpose flour
2teaspoons chicken bouillon granules
1teaspoon dried thyme leaves
1/4teaspoon pepper
2cups Progresso® chicken broth (from 32-oz carton)
1cup milk
2large baking potatoes, peeled, cubed (about 3 cups)
1cup julienne (matchstick-cut) carrots
1bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen cut green beans
1can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk or original biscuits
2 1/2cups cubed cooked chicken
DIRECTIONS
1.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.
2.Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender.
3.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.
4.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.
5.Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving.
High Altitude (3500-6500 ft): In step 2, cook 10 to 12 minutes.
High Altitude (3500-6500 ft):

In step 2, cook 10 to 12 minutes.

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