We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Inside-Out Chicken Pot Pies

Blogger Bree Hester of Baked Bree gives a twist to the classic chicken pot pie. Biscuit bowls filled with the best chicken pot pie filling you can dream of make this recipe easy and fun. A family favorite that will be on heavy rotation at your dinner table.

(0)
(0)
Save and Share
  • prep time 20 min
  • total time 30 min
  • ingredients 16
  • servings 8
 

Ingredients

1
can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/4
cup butter
4
boneless skinless chicken breasts, cut into 1-inch cubes
3
medium carrots, chopped
3
medium stalks celery, chopped
1
medium onion, chopped
2
cloves garlic, finely chopped
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup sherry
1/2
cup all-purpose flour
1
carton (32 oz) Progresso® chicken broth (4 cups)
1/2
cup heavy whipping cream
1
cup Green Giant® frozen sweet peas
3
tablespoons chopped fresh parsley
2
teaspoons chopped fresh thyme leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Separate dough into 8 biscuits. Flatten each with hand or rolling pin. Drape each biscuit over upside down ungreased muffin cup to create a bowl. Bake 13 to 17 minutes or until biscuits are golden brown. Remove biscuit bowls from muffin cups; set aside.
  • 2 Meanwhile, melt butter in Dutch oven over medium-high heat. Add chicken; cook about 6 minutes or until browned. Remove chicken from Dutch oven; set aside.
  • 3 In same Dutch oven over medium-high heat, cook carrots, celery and onion about 6 minutes or until vegetables have softened. Add garlic; cook 1 minute longer. Stir in salt and pepper. Add sherry; scrape browned bits from bottom of pan.
  • 4 Return chicken to Dutch oven. Sprinkle flour over chicken-vegetable mixture; stir to coat. Cook at least 1 minute or until flour is no longer visible. Add broth; heat about 4 minutes or until boiling. When broth begins to bubble and thicken, stir in cream. Add frozen peas, parsley and thyme; mix well. Cook 1 minute longer. Taste; if necessary, add more salt and pepper.
  • 5 To serve, spoon chicken mixture into biscuit bowls.
  • 1 Heat oven to 350°F. Separate dough into 8 biscuits. Flatten each with hand or rolling pin. Drape each biscuit over upside down ungreased muffin cup to create a bowl. Bake 13 to 17 minutes or until biscuits are golden brown. Remove biscuit bowls from muffin cups; set aside.
  • 2 Meanwhile, melt butter in Dutch oven over medium-high heat. Add chicken; cook about 6 minutes or until browned. Remove chicken from Dutch oven; set aside.
  • 3 In same Dutch oven over medium-high heat, cook carrots, celery and onion about 6 minutes or until vegetables have softened. Add garlic; cook 1 minute longer. Stir in salt and pepper. Add sherry; scrape browned bits from bottom of pan.
  • 4 Return chicken to Dutch oven. Sprinkle flour over chicken-vegetable mixture; stir to coat. Cook at least 1 minute or until flour is no longer visible. Add broth; heat about 4 minutes or until boiling. When broth begins to bubble and thicken, stir in cream. Add frozen peas, parsley and thyme; mix well. Cook 1 minute longer. Taste; if necessary, add more salt and pepper.
  • 5 To serve, spoon chicken mixture into biscuit bowls.

EXPERT TIPS

toggle

Expert Tips

To make the inside of the bowl crispy, put the bowls right side up on cookie sheet. Bake another 5 minutes.

The biscuit bowl would be a great way to serve soup, scrambled eggs or a dip. The possibilities are endless.

In order for the broth to thicken, the mixture must come to a boil. Do not rush this step.

Nutritional information

toggle