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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!

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  • 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Place the custard cups on a large cookie sheet with sides to get them in and out of the oven more easily.

This recipe is a great use of leftover rotisserie chicken, making prep all the quicker, too!

Dried tarragon leaves can be used instead of the thyme.

Nutritional information

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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.