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.

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Servings 8

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ingredients 16
Prep Time 20 min
Total Time 30 min

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

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Directions

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.