BISCUIT CHICKEN POT PIE

February 01, 2019
Bird Pot Pie made clean! we love this Biscuit hen Pot Pie with pre-made biscuits, it’s a scrumptious fast way to get dinner at the table.

BISCUIT CHICKEN POT PIE

Chook Pot Pie is one of the high-quality consolation foods round. Our family certain loves it. we're looking to virtually matters by using taking this conventional and giving it a ‘semi-home made’ hack via using Grand biscuits. With flavors you understand and love, it truely doesn’t get less difficult than this.

Shredded hen from a rotisserie fowl is ideal for this recipe, and this kind of time saver. Are you a fan of the rotisserie chicken? I absolutely am! on occasion I’ll pick up , shred both of them and then simply freeze one. It’s always best to have available, mainly for recipes like this.

BISCUIT CHICKEN POT PIE

Ingredients
  • 1 can Pilsbury Grands Biscuits 8 biscuits
  • 2 tablespoons butter
  • 1 small package frozen veggie mix: carrots, peas, corn and green beans
  • 2 chicken breasts cooked and shredded
  • 1-2 cups chicken broth adapt to your preference
  • 1 can Cream of Chicken Soup regular size
  • salt and pepper to taste


Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large sauce pan warmth the butter on medium heat. upload the veggie combination to the pan and saute until the veggies are gentle, approximately five-7 minutes. Season with salt and pepper to taste.
  3. Whisk in the fowl broth and the Cream of fowl soup. permit the sauce simmer for 1 minute to thicken. Season with more salt and pepper to flavor.
  4. turn off the heat and add the cooked shredded chook to the aggregate, stirring until the filling is properly-mixed. If the filling is too thick, stir in more bird broth.
  5. On a parchment coated sheet pan bake the biscuits for 1/2 of the time listed on the can for a “pre-bake”. Take them out of the oven.
  6. Pour the filling into a buttered 13x9-inch baking dish. top the filling with the 8 biscuits (partially baked), flip them over top to backside to unsure even baking on the alternative aspect. Bake for an extra 10 mins, until the biscuits are golden brown and the filling is bubbly. Cool for five mins earlier than serving. enjoy!
Bird Pot Pie made clean! we love this Biscuit hen Pot Pie with pre-made biscuits, it’s a scrumptious fast way to get dinner at the table.

BISCUIT CHICKEN POT PIE

Chook Pot Pie is one of the high-quality consolation foods round. Our family certain loves it. we're looking to virtually matters by using taking this conventional and giving it a ‘semi-home made’ hack via using Grand biscuits. With flavors you understand and love, it truely doesn’t get less difficult than this.

Shredded hen from a rotisserie fowl is ideal for this recipe, and this kind of time saver. Are you a fan of the rotisserie chicken? I absolutely am! on occasion I’ll pick up , shred both of them and then simply freeze one. It’s always best to have available, mainly for recipes like this.

BISCUIT CHICKEN POT PIE

Ingredients
  • 1 can Pilsbury Grands Biscuits 8 biscuits
  • 2 tablespoons butter
  • 1 small package frozen veggie mix: carrots, peas, corn and green beans
  • 2 chicken breasts cooked and shredded
  • 1-2 cups chicken broth adapt to your preference
  • 1 can Cream of Chicken Soup regular size
  • salt and pepper to taste


Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large sauce pan warmth the butter on medium heat. upload the veggie combination to the pan and saute until the veggies are gentle, approximately five-7 minutes. Season with salt and pepper to taste.
  3. Whisk in the fowl broth and the Cream of fowl soup. permit the sauce simmer for 1 minute to thicken. Season with more salt and pepper to flavor.
  4. turn off the heat and add the cooked shredded chook to the aggregate, stirring until the filling is properly-mixed. If the filling is too thick, stir in more bird broth.
  5. On a parchment coated sheet pan bake the biscuits for 1/2 of the time listed on the can for a “pre-bake”. Take them out of the oven.
  6. Pour the filling into a buttered 13x9-inch baking dish. top the filling with the 8 biscuits (partially baked), flip them over top to backside to unsure even baking on the alternative aspect. Bake for an extra 10 mins, until the biscuits are golden brown and the filling is bubbly. Cool for five mins earlier than serving. enjoy!
Bird Pot Pie made clean! we love this Biscuit hen Pot Pie with pre-made biscuits, it’s a scrumptious fast way to get dinner at the table.

BISCUIT CHICKEN POT PIE

Chook Pot Pie is one of the high-quality consolation foods round. Our family certain loves it. we're looking to virtually matters by using taking this conventional and giving it a ‘semi-home made’ hack via using Grand biscuits. With flavors you understand and love, it truely doesn’t get less difficult than this.

Shredded hen from a rotisserie fowl is ideal for this recipe, and this kind of time saver. Are you a fan of the rotisserie chicken? I absolutely am! on occasion I’ll pick up , shred both of them and then simply freeze one. It’s always best to have available, mainly for recipes like this.

BISCUIT CHICKEN POT PIE

Ingredients
  • 1 can Pilsbury Grands Biscuits 8 biscuits
  • 2 tablespoons butter
  • 1 small package frozen veggie mix: carrots, peas, corn and green beans
  • 2 chicken breasts cooked and shredded
  • 1-2 cups chicken broth adapt to your preference
  • 1 can Cream of Chicken Soup regular size
  • salt and pepper to taste


Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large sauce pan warmth the butter on medium heat. upload the veggie combination to the pan and saute until the veggies are gentle, approximately five-7 minutes. Season with salt and pepper to taste.
  3. Whisk in the fowl broth and the Cream of fowl soup. permit the sauce simmer for 1 minute to thicken. Season with more salt and pepper to flavor.
  4. turn off the heat and add the cooked shredded chook to the aggregate, stirring until the filling is properly-mixed. If the filling is too thick, stir in more bird broth.
  5. On a parchment coated sheet pan bake the biscuits for 1/2 of the time listed on the can for a “pre-bake”. Take them out of the oven.
  6. Pour the filling into a buttered 13x9-inch baking dish. top the filling with the 8 biscuits (partially baked), flip them over top to backside to unsure even baking on the alternative aspect. Bake for an extra 10 mins, until the biscuits are golden brown and the filling is bubbly. Cool for five mins earlier than serving. enjoy!

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