I Love chicken pot pie, but it usually takes a lot of work to make it. This Biscuit Chicken Pot Pie takes a lot of the work out of this delicious dish! It was a huge hit in our house! The best part is, it is full of veggies and your kids will gladly eat them!
- 2 Tablespoons vegetable oil
- 1 onion, chopped fine
- ½ cup of chopped carrots
- ½ cup of chopped broccoli
- ½ cup of chopped cauliflower
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- ½ cup of all-purpose flour
- 1½ cups milk
- 2 to cups of low-sodium chicken broth
- 1 regular size can of cream of chicken soup
- ½ teaspoon dried thyme
- 2 cups (about 1 pound) of cooked, shredded chicken
- ¾ cup frozen peas, thawed
- 1 refrigerated package of Pilsbury Grands Biscuits (8 biscuits)
- Preheat the oven to 400 degrees.
- In a large pan heat your oil on medium-high heat. Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
- Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper.
- Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk.
- Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits). Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.
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