Description
This Chicken Pot Pie with Grands Biscuits is a delightful twist on a classic comfort food, offering a creamy, savory filling topped with golden, flaky biscuits. It’s an easy and quick meal option that brings warmth and satisfaction to the dinner table, perfect for busy weeknights or a cozy weekend meal. The use of Pillsbury Grands biscuits adds convenience while maintaining the homemade taste that everyone loves.
Ingredients
- 16.3 ounces refrigerated grand biscuits 8 count
- ¼ cup unsalted butter
- 1 small white onion finely chopped
- 3 cloves garlic minced
- 1 cup frozen peas and carrots
- 2 tablespoons all-purpose flour
- 1 cup cooked shredded chicken
- 1 cup heavy cream
- ¼ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dry thyme
Instructions
Chicken Mixture:
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Melt the butter in a large pan over medium-high heat, then add the onion, peas, carrots, and garlic. Stir and cook until the onions are translucent, about 3 minutes.
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Sprinkle the flour over the vegetables and stir. Add chicken, cook for 1 minute, then pour the heavy cream, salt, black pepper, and thyme. Cook until it thickens, about 2 minutes.
Assembly:
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Preheat the oven to 350 degrees F. Grease the muffin pan with cooking spray.
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Place one biscuit on a flat surface and press it into a 5-inch round. Place the biscuit into the prepared muffin cup. Press it at the bottom and on the sides. Pour ¼ cup of the chicken mixture into each biscuit.
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Bake for 15-17 minutes or until the biscuits are golden brown.
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Cool for 2 minutes; remove from pan.
Notes
For the best results, ensure the chicken mixture is slightly cooled before topping with biscuits to prevent them from becoming soggy. If you’re using fresh vegetables, sauté them until tender to enhance their flavor and ensure even cooking. This recipe is versatile—feel free to experiment with different proteins or add spices to suit your taste.