Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, biscuit chicken pot pie. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Biscuit Chicken Pot Pie is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Biscuit Chicken Pot Pie is something which I have loved my whole life.
The filling is extra decadent because it's made with Cream of Potato Soup, which becomes a rich and creamy sauce as it bakes. Fluffy, golden-brown biscuits on top make this a perfect comfort food dish. For a fun and flavorful twist on a classic, give these individual chicken pot pies a try! Every cup is full of a scratch-made mixture of creamy chicken and vegetables and topped with buttery Grands!™ Biscuits for a truly comforting dish that will have everyone eating ha.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook biscuit chicken pot pie using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Biscuit Chicken Pot Pie:
- Make ready 8 biscuits
- Prepare butter
- Make ready small package frozen veggie mix: carrots, peas, corn and green beans
- Take chicken breasts cooked and shredded
- Make ready chicken broth adapt to your preference
- Make ready Cream of Chicken Soup regular size
- Take cream of celery
- Make ready salt and pepper
With flavors you know and love, it really doesn't get. Separate biscuits and place on top to cover filling. Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture. In a separate bowl, combine biscuit mix, egg, and remaining ½ cup milk.
Steps to make Biscuit Chicken Pot Pie:
- Preheat the oven to 400 degrees. - In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.
- Whisk in the chicken broth and the Cream of Chicken soup and cream of celery.Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste. - Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth.
- On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven. - Pour the filling into a buttered 13x9-inch baking dish. Top the filling with the 8 biscuits, serving. Enjoy! Or can make bowls up really no need to put in the baking dish it’s just adds to dirty dishes.
- Notes- start the biscuits the same time you make the filling big time saver, they should be done around the same time. I made everything in the ninja foodie but the biscuits, this can be done in the instant pot.
Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture. In a separate bowl, combine biscuit mix, egg, and remaining ½ cup milk. Stir with a fork and pour over the chicken mixture. Add frozen peas and carrots and cooked chicken. This easy, simplified version of pot pie is made with store-bought rotisserie chicken, pre-cut frozen vegetables and homemade drop biscuits (instead of the standard shape and cut biscuits).
So that’s going to wrap it up for this exceptional food biscuit chicken pot pie recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
