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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
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  • Facebook
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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

No nutrition information available for this recipe
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