Biscuit Chicken Pot Pie

Biscuit Chicken Pot Pie

Biscuit Chicken Pot Pie

Recipe by Fitwize 4 KidsCourse: Dinner

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

412

kcal

Ingredients

1 can Pillsbury 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

Directions

Preheat the oven to 400 degrees.
In a large sauce pan heat the butter on medium heat. Add the veggie mixture
to the pan and sauté until the veggies are tender, about 5-7 minutes. Season
with salt and pepper to taste.
Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce
simmer for 1 minute to thicken. Season with more salt and pepper to taste.
Turn off the heat and add the cooked shredded chicken to the mixture,
stirring until the filling is well-combined. If the filling is too thick, stir in
extra chicken broth.
On a parchment lined sheet pan bake the biscuits for half of the time listed
on the can for a “pre-bake”. Take them out of the oven.
Pour the filling into a buttered 13x9-inch baking dish. Top the filling with
the 8 biscuits (partially baked), flip them over top to bottom to unsure even
baking on the other side. Bake for an additional 10 minutes, until the biscuits
are golden brown and the filling is bubbly. Cool for 5 minutes before
serving.