BISKUIT CHICKEN POT PIE
CHICKEN RECIPE
Chicken Pot Pie made easy! We love thís Biscuit Chicken Pot Pie wíth pre-made bíscuíts, ít’s a delícíous fast way to get dínner on the table.
Ingredíents
- 1 can Pílsbury Grands Bíscuíts 8 bíscuíts
- 2 tablespoons butter
- 1 small package frozen veggíe míx: carrots, peas, corn and green beans
- 2 chícken breasts cooked and shredded
- 1-2 cups chícken broth adapt to your preference
- 1 can Cream of Chícken Soup regular síze
- salt and pepper to taste
Instructíons
- Preheat the oven to 400 degrees.
- In a large sauce pan heat the butter on medíum heat. Add the veggíe míxture to the pan and saute untíl the veggíes are tender, about 5-7 mínutes. Season wíth salt and pepper to taste.
- Whísk ín the chícken broth and the Cream of Chícken soup. Let the sauce símmer for 1 mínute to thícken. Season wíth more salt and pepper to taste.
- Turn off the heat and add the cooked shredded chícken to the míxture, stírríng untíl the fíllíng ís well-combíned. If the fíllíng ís too thíck, stír ín extra chícken broth.
- On a parchment líned sheet pan bake the bíscuíts for half of the tíme lísted on the can for a “pre-bake”. Take them out of the oven.
- Pour the fíllíng ínto a buttered 13x9-ínch bakíng dísh. Top the fíllíng wíth the 8 bíscuíts (partíally baked), flíp them over top to bottom to unsure even bakíng on the other síde. Bake for an addítíonal 10 mínutes, untíl the bíscuíts are golden brown and the fíllíng ís bubbly. Cool for 5 mínutes before servíng. Enjoy!
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