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Chicken Pot Pie with Biscuits

(21)
  8 reviews
  • 40 min prep time
  • 1 hr 10 min total time
  • 13 ingredients
  • 8 servings
  • Pinterest
    567
  • Facebook
    273
  • Save
    2K
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    2K

Simmer a filling of tender vegetables and juicy chicken chunks, bake with flaky biscuits on top, and wow them with a dinner they'll devour!

Ingredients

1
tablespoon butter or margarine
1
cup chopped onions (2 medium)
1/4
cup all-purpose flour
2
teaspoons chicken bouillon granules
1
teaspoon dried thyme leaves
1/4
teaspoon pepper
2
cups Progresso™ chicken broth (from 32-oz carton)
1
cup milk
2
large baking potatoes, peeled, cubed (about 3 cups)
1
cup julienne (matchstick-cut) carrots
1
bag (12 oz) frozen cut green beans
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk or Original biscuits
2 1/2
cups cubed cooked chicken

Steps

  • 1 Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened.
  • 2 Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender.
  • 3 Meanwhile, separate dough into 8 biscuits. Using rolling pin, roll each biscuit into a 4-inch round. Cut each round into 6 equal wedges; set aside.
  • 4 Stir chicken into vegetable mixture; return to boiling. Remove from heat. Into each of 8 ungreased 10-oz custard cups or ramekins, spoon about 1 cup mixture. Place 6 biscuit wedges around edge of each, overlapping slightly and leaving hole in center for steam to escape.
  • 5 Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving.
  • 1 Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened.
  • 2 Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender.
  • 3 Meanwhile, separate dough into 8 biscuits. Using rolling pin, roll each biscuit into a 4-inch round. Cut each round into 6 equal wedges; set aside.
  • 4 Stir chicken into vegetable mixture; return to boiling. Remove from heat. Into each of 8 ungreased 10-oz custard cups or ramekins, spoon about 1 cup mixture. Place 6 biscuit wedges around edge of each, overlapping slightly and leaving hole in center for steam to escape.
  • 5 Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving.

Expert Tips

Place the custard cups on a large cookie sheet with sides to get them in and out of the oven more easily.

This recipe is a great use of leftover rotisserie chicken, making prep all the quicker, too!

Dried tarragon leaves can be used instead of the thyme.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories from Fat
100
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
60%
60%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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