Chicken Biscuit Pot Pie

Pillsbury™ biscuits form the flaky crust of this amazing pot pie featuring chicken and mixed vegetables - a hearty make-ahead dinner. MORE+ LESS-

By Pillsbury Kitchens

August 10, 2018

Ingredients

tablespoon olive oil

3/4

lb boneless skinless chicken breasts, cut into 1/2-inch pieces

large onion, chopped (1 cup)

3/4

cup frozen mixed vegetables (from 12-oz bag), thawed

1/2

cup sour cream

jar (12 oz) chicken gravy

tablespoons cornstarch

1/4

teaspoon dried thyme leaves

1/4

teaspoon pepper

(6-oz each) cans Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (5 biscuits)

1/2

cup grated Parmesan cheese

Crumbled cooked bacon, if desired

Chopped fresh chives, if desired

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1

Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion; cook until crisp-tender. Stir in mixed vegetables. In medium bowl, mix sour cream, gravy, cornstarch, thyme and pepper until blended. Stir into chicken mixture; cook until hot. Spoon into ungreased 13x9-inch baking dish. Separate dough into 10 biscuits; arrange over chicken mixture. Sprinkle with cheese. Bake 15 to 18 minutes or until filling is bubbly and biscuits are golden brown. Garnish with bacon and chives.

To Freeze: Prepare recipe as directed. Cover baking dish tightly with heavy-duty foil; freeze up to 2 months. Thaw in refrigerator overnight. Uncover; top with biscuits and bake as directed, adding 5 minutes to the baking time if needed.