Transform your leftovers into a masterpiece: chicken pot pie recipe using grand flaky layers

Indulge in the comforting flavors of a classic chicken pot pie with this delectable recipe that utilizes the flaky goodness of Grands biscuits. This easy-to-follow guide will walk you through every step, ensuring a perfect golden-brown crust and a hearty, satisfying filling.

Ingredients

For the Filling:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup frozen peas
• 1/2 cup frozen corn
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste

For the Biscuit Topping:

• 1 can (16 ounces) Grands biscuits

Instructions

Making the Filling:

1. Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. In the same skillet, sauté the onion, celery, and carrots until softened.
4. Add the garlic and cook for another minute.
5. Sprinkle the flour over the vegetables and cook for 1 minute.
6. Gradually whisk in the chicken broth until smooth.
7. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until thickened.
8. Stir in the peas, corn, thyme, oregano, salt, and pepper.

Assembling the Pie:

1. Preheat the oven to 375°F (190°C).
2. Place the chicken mixture in a 9-inch pie plate.
3. Top with the Grands biscuits.
4. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.

Tips for a Perfect Pie

• For a richer flavor, use dark meat chicken.
• Add a splash of white wine to the filling for depth of flavor.
• To make the biscuits extra flaky, freeze them for 15 minutes before baking.
• If the filling starts to boil over, cover the edges of the pie plate with aluminum foil.

Variations

• Add shredded cheese to the filling for a cheesy twist.
• Swap out the vegetables for your favorites, such as broccoli, zucchini, or mushrooms.
• For a gluten-free crust, use gluten-free biscuits or make your own with a gluten-free flour blend.

Serving Suggestions

• Serve the chicken pot pie with a side of mashed potatoes, roasted vegetables, or a simple green salad.
• Top with a dollop of sour cream or gravy for extra richness.
• Pair with a glass of Pinot Noir or Chardonnay for a perfect meal.

The Final Touch

• Allow the chicken pot pie to cool for 15 minutes before slicing and serving.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Answers to Your Most Common Questions

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Simply thaw it completely before cooking.

Q: What if I don’t have Grands biscuits?
A: You can use any brand of flaky biscuits or even make your own from scratch.

Q: How do I make my own gluten-free biscuits?
A: Combine 1 cup gluten-free flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup cold butter, and 1/4 cup cold milk. Cut the butter into the flour mixture until crumbly. Add the milk and stir until just combined. Roll out the dough and cut into biscuits.