Chicken Pot Pie made easy! We love this Biscuit Chicken Pot Pie with pre-made biscuits, it’s a delicious quickly method to get dinner at the table. Biscuit Chicken Pot Pie | NoBiggie.net
Chicken Pot Pie is considered one of the greatest relief meals around. Our household certain loves it. We are making an strive to merely issues through means of taking this vintage and giving it a ‘semi-homemade’ hack through means of utilizing Grand biscuits. With flavors you understand and love, it actually doesn’t get simpler than this. Shredded bird from a rotisserie bird is correct for this recipe, and such a time saver. Are you a fan of the rotisserie chicken? I completely am! Sometimes I’ll go with up two, shred equally of them after which just freeze one. It’s at all times good to have on hand, pretty for recipes like this. Biscuit Chicken Pot Pie | NoBiggie.net
So here’s the thing…my first strive with this recipe, the biscuits didn't completely cook. The upper half did, however the backside half of the biscuits have been nonetheless dough-y. Here’s the solution: pre bake the biscuits on a sheet pan lined with parchment paper. It’s handy to precook the biscuits for half the time after which location them on upper of the bird combination with the reverse part as much as end baking. This method equally facets bake evenly. Because the bird and veggies are already cooked, it’s just the biscuits that ought to bake completely.
Biscuit Chicken Pot Pie | NoBiggie.net 4.6 from 10 votes Print Biscuit Chicken Pot Pie Author Kami - NoBiggie.net
Ingredients 1 can Pilsbury Grands Biscuits 8 biscuits 2 tablespoons butter 1 small package deal deal frozen veggie mix: carrots, peas, corn and inexperienced beans 2 bird breasts cooked and shredded 1-2 cups bird broth adapt on your preference 1 can Cream of Chicken Soup usual size salt and pepper to taste
Instructions Preheat the oven to 400 degrees. In a big sauce pan warmth the butter on medium heat. Add the veggie combination to the pan and saute till the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste. Whisk within the bird broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with additional salt and pepper to taste. Turn off the warmth and upload the cooked shredded bird to the mixture, stirring till the filling is well-combined. If the filling is merely too thick, stir in additional bird broth. On a parchment lined sheet pan bake the biscuits for half of the time indexed at the can for a “pre-bake”. Take them out of the oven. Pour the filling right into a buttered 13x9-inch baking dish. Top the filling with the 8 biscuits (partially baked), flip them over upper to backside to now not sure even baking at the different side. Bake for one more 10 minutes, till the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes earlier than serving. Enjoy!