Resident Portal tel: (281) 412-2112
Sevona at Tranquilty Lake

Sevona at Tranquilty Lake

Welcome Home

Easy Biscuit Chicken Pot Pie

30-Aug-2015

I know it's Monday and you are have been running around all weekend and today. Try this super easy recipe for you and family tonight!
Easy Biscuit Chicken Pot Pie
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.