Easy Biscuit Chicken Pot Recipes

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EASY BISCUIT CHICKEN POT RECIPE



Easy Biscuit Chicken Pot Recipe image

Enjoy this easy biscuit chicken pot pie recipe without all of the work of your traditional pot pie recipe!

Provided by Kristen Hills

Categories     Main Course

Time 55m

Number Of Ingredients 15

2 Tablespoons vegetable oil
1 onion (chopped fine)
½ cup carrots (diced)
½ cup broccoli (chopped)
½ cup cauliflower (chopped)
¾ cup frozen peas (thawed)
salt and pepper (to taste)
4 Tablespoons butter
½ cup flour
1½ cups milk
2 cups low sodium chicken broth
10.5 ounces cream of chicken soup (1 can)
½ teaspoon dried thyme
4 boneless, skinless chicken breasts (cooked and shredded)
16.3 ounces Pillsbury Grand Biscuits (1 can, 8 count)

Steps:

  • 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 9 x 13 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.

Nutrition Facts : Calories 478 kcal, Carbohydrate 44 g, Protein 21 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 59 mg, Sodium 969 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

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