Chicken Pot Pie with Biscuits

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
  • ingredients 13
  • servings 8

Ingredients

1
tablespoon butter or margarine
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) Green Giant™ Steamers™ frozen cut green beans
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk or original biscuits
2 1/2
cups cubed cooked chicken
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    310
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    700mg
    700%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    3g
    3%
      Sugars
    6g
    6%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    60%;
    Vitamin C
    6%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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