Best 3 Chicken Pot Pie Using Canned Biscuits Recipes
Embark on a culinary journey with our delectable Chicken Pot Pie, a heartwarming dish that blends tender chicken, savory vegetables, and a creamy sauce, all enveloped in a golden-brown biscuit crust. This classic comfort food is made easy with the convenience of canned biscuits, ensuring a flaky, buttery topping. Discover variations of this timeless recipe, including a hearty version with shredded chicken, a vegetarian delight featuring an array of colorful vegetables, and a unique twist with a sweet potato crust. Each recipe promises a flavorful and satisfying experience, perfect for a cozy family dinner or a comforting meal on a chilly evening. Let's dive into the culinary delights of Chicken Pot Pie, where convenience meets taste in perfect harmony.
Check out the recipes below so you can choose the best recipe for yourself!
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
EASY POT PIE WITH BISCUITS
Quick and yummy pot pie recipe that came from a friend; it's easy and I love it!
Provided by courtny
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
- Bake in the preheated oven until biscuits are browned, about 30 minutes.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 45 g, Cholesterol 55 mg, Fat 21.4 g, Fiber 3.3 g, Protein 27.3 g, SaturatedFat 5.5 g, Sodium 1664.5 mg, Sugar 6.3 g
EASY BISCUIT CHICKEN POT RECIPE
Enjoy this easy biscuit chicken pot pie recipe without all of the work of your traditional pot pie recipe!
Provided by Kristen Hills
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- 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.
- 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.
- 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.
- Pour the filling into a 9 x 13 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.
Nutrition Facts : Calories 478 kcal, Carbohydrate 44 g, Protein 21 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 59 mg, Sodium 969 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
Tips:
- Choose high-quality canned biscuits for the best results.
- Use a large pot or Dutch oven to ensure that the chicken pot pie filling has enough space to bubble and thicken.
- Don't overfill the pot with filling, as this will make it difficult for the biscuits to cook evenly.
- If you don't have a pastry brush, you can use a spoon to brush the biscuits with melted butter.
- Bake the chicken pot pie until the biscuits are golden brown and the filling is bubbling hot.
Conclusion:
This chicken pot pie using canned biscuits is a quick and easy weeknight meal that the whole family will enjoy. With its creamy, flavorful filling and flaky, golden-brown biscuits, this classic comfort food is sure to be a hit. So next time you're looking for a quick and easy dinner idea, give this chicken pot pie a try. You won't be disappointed!
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