Description
Indulge in the cozy comfort of this Creamy Grands Biscuit Chicken Pot Pie, where a rich, savory filling of tender chicken and fresh vegetables is enveloped in a golden, flaky biscuit crust. Perfectly portioned into individual servings, these pot pies make for a hearty weeknight meal or a delightful family dinner. With simple ingredients and straightforward steps, you can create a delicious dish that warms the heart and satisfies the appetite.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 1/2 cup sliced celery
- 1/2 cup chopped carrots
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups cooked chicken, diced
- 1 cup frozen green peas
- 1 (16.3 ounce) can Pillsbury Grands! Flaky Layers Biscuits
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F and lightly grease an 8-cup muffin tin.
- In a skillet, melt butter over medium heat. Add onion, celery, and carrots; sauté until tender-crisp (5-7 minutes).
- Sprinkle flour over vegetables and stir for 1 minute.
- Gradually whisk in chicken broth; bring to a simmer while stirring constantly.
- Stir in heavy cream, thyme, black pepper, and salt; cook until thickened (3-5 minutes).
- Remove from heat and mix in chicken and peas.
- Press each biscuit into muffin cups to form a crust.
- Fill each biscuit with the chicken mixture.
- Bake for 20-25 minutes until biscuits are golden brown and filling is bubbly.
- Let cool slightly before removing from the tin; garnish with parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie (110g)
- Calories: 307
- Sugar: 2g
- Sodium: 712mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 58mg