Chicken Biscuit Pot Pie

A yummy 'pot pie' using canned biscuits to make the crusts.

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9f82b101-1ef6-447d-8f94-ac84e29d6eff

Member Recipe By Cynthialeah

ingredients 10
Prep Time 30 min
Total Time 45 min

Ingredients

4-5: cups cubed cooked chicken

1: tube of 8 Pilsbury Grands layered biscuits

1: can cream of mushroom soup

1: 12-13 oz.jar Alfredo-type pasta sauce

1: onion, finely chopped

2: Tbls canola oil

1: can each: green beans, whole kernel corn, peas & carrots, mushrooms

1: cup chicken stock

1: teaspoon garlic powder

: pepper to taste

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Directions

1 Preheat oven to 350. In large saute pan, cook the onion in the oil until clear. Drain extra oil. away.
2 Add garlic powder, pepper, & chicken stock. cook for about 5 min. to reduce liquid.
3 While reducing, bake biscuits as directed, but only until they are raised, but not browned (about 3/4 of normal time)
4 Add soup and Alfredo sauce. Mix well, then add chicken and vegetables. Mix together well.
5 Spray 9X13 casserole dish with non-stick spray. Split biscuits, lay bottom half in bottom of pan.
6 Top with chicken/veg mixture, and top with biscuit tops. Bake for another 10 minutes or until brown.

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Review & Comments

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Cynthialeah

report Posted Mar. 13, 2012 9:37 PM

Layered style biscuits work best. If the chicken/veg mixture seems too dry, add some sour cream before topping biscuits with the mix. Salt carefully, as the ingredients have added salt. I used a rotisserie chicken from the grocery store, to shorten prep time. Just skin & debone it and rough chop the meat.