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Chicken Biscuit Pot Pie

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Chicken Biscuit Pot Pie
  • Prep 30 min
  • Total 50 min
  • Ingredients 13
  • Servings 5
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Pillsbury™ Flaky Layers Buttermilk Biscuits form the flaky crust of this amazing pot pie featuring chicken and mixed vegetables - a hearty make-ahead dinner.
Updated Apr 29, 2021

Ingredients

  • 1 tablespoon olive oil
  • 3/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 large onion, chopped (1 cup)
  • 3/4 cup frozen mixed vegetables (from 12-oz bag), thawed
  • 1/2 cup sour cream
  • 1 jar (12 oz) chicken gravy
  • 2 tablespoons cornstarch
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
  • 1/2 cup grated Parmesan cheese
  • Crumbled cooked bacon, if desired
  • Chopped fresh chives, if desired

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.

Nutrition Information

450 Calories, 19g Total Fat, 24g Protein, 42g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Total Fat
19g
0%
Saturated Fat
7g
0%
Sodium
1240mg
0%
Total Carbohydrate
42g
0%
Dietary Fiber
1g
0%
Protein
24g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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