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Inside-Out Chicken Pot Pies

(0)
  0 reviews
  • 20 min prep time
  • 30 min total time
  • 16 ingredients
  • 8 servings
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Creamy, savory and everything you need when you're craving the home-cooked favorite.

Bree Hester
February 8, 2012

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

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

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.

Nutrition Information

No nutrition information available for this recipe
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