Chicken Pot Pie with Grands Biscuits is a simple and delicious dinner option that can be easily customized to satisfy everyone. Individual flaky biscuits filled with tender chicken, a creamy filling, and crisp vegetables make an excellent make-ahead meal foryour busy days. It's guaranteed to be a huge hit with everyone.
Chicken Pot Pie with Pillsbury™ Grands Biscuits is the definition of comfort food, and you will enjoy every bite of it. The filling is flavorful, with a creamy sauce, vegetables, and juicy chicken.
CHICKEN POT PIE WITH GRANDS BISCUITS INGREDIENTS:
– Grands biscuits: You will need refrigerated Grands biscuits from Pillsbury.
– Butter: I recommend using unsalted butter for this recipe. If using salted butter, make sure to decrease the amount of salt.
CHICKEN POT PIE WITH GRANDS BISCUITS INGREDIENTS:
– Onion: I use white onion in this recipe. Feel free to use yellow or red onions.
– Garlic: Use freshly minced garlic cloves.
– Peas and Carrots: I use frozen peas and carrots.
– Flour: Add all purpose flour to thicken the chicken sauce.
INGREDIENTS:
– Chicken: Using shredded chicken from a rotisserie chicken is great for this recipe, and saves time too.
– Heavy cream: Heavy cream is necessary to make the filling. It gives it smoothness and creaminess.
– Seasonings: You will need black pepper, dry thyme.
– Salt
STEP BY STEP INSTRUCTIONS:
CHICKEN MIXTURE:
– Melt the butter in a large pan over medium-high heat, then add the onion, peas, carrots, and garlic to the melted butter. Stir and cook until the onions are translucent, about 3 minutes.
STEP BY STEP INSTRUCTIONS:
CHICKEN MIXTURE:
– Sprinkle the flour over the vegetables and stir. Add chicken, cook for 1 minute, then pour the heavy cream, salt, black pepper, and thyme. Cook until it thickens, about 2 minutes.
ASSEMBLY:
– Place one biscuit on a flat surface and press it into a 5-inch round. Place the biscuit into the prepared muffin cup. Press it at the bottom and on the sides.