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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Servings 8

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( 19 ) Ratings

19 Ratings

5 Stars 10%

4 Stars 24%

3 Stars 10%

2 Stars 14%

1 Stars 10%

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ingredients 13
Prep Time 40 min
Total Time 1 hr 10 min

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® Valley Fresh 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

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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.