No more takeout! create restaurant-quality chicken pot pie with the magic of pillsbury biscuits

Craving a comforting meal that warms your soul on a chilly day? Look no further than this delectable chicken pot pie made with Pillsbury biscuits! This easy-to-follow recipe combines tender chicken, savory vegetables, and a creamy sauce, all topped with golden-brown biscuits that melt in your mouth.

Ingredients You’ll Need:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (10.75 ounces) condensed cream of chicken soup
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1 package (8 count) Pillsbury Grands! Flaky Layers refrigerated biscuits

Step-by-Step Guide:

1. Prepare the Chicken:

• In a large skillet, heat the olive oil over medium heat.
• Season the chicken breasts with salt and pepper, then add them to the skillet.
• Cook for 5-7 minutes per side, or until cooked through.
• Remove the chicken from the skillet and set aside to cool slightly.

2. Sauté the Vegetables:

• In the same skillet, add the onion, carrots, and celery.
• Sauté for 5-7 minutes, or until the vegetables are softened.

3. Thicken the Sauce:

• Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
• Gradually whisk in the chicken broth until a smooth sauce forms.

4. Add the Chicken and Vegetables:

• Shred the cooked chicken and add it to the sauce along with the peas, corn, thyme, salt, and pepper.
• Stir to combine.

5. Combine the Soups:

• In a large bowl, whisk together the cream of chicken and cream of mushroom soups.
• Add the soup mixture to the chicken and vegetable mixture and stir until well combined.

6. Assemble the Pot Pie:

• Preheat the oven to 375°F (190°C).
• Pour the filling into a greased 9-inch pie plate.
• Separate the biscuits into 8 pieces.
• Arrange the biscuit pieces over the filling.

7. Bake and Enjoy:

• Bake the pot pie for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
• Let cool for a few minutes before serving.

Tips for Success:

• For a richer flavor, use roasted chicken instead of boiled chicken.
• Add a splash of white wine to the sauce for an extra layer of complexity.
• If you don’t have frozen peas and corn, fresh or canned vegetables will work just as well.
• Serve the pot pie with a side of mashed potatoes or a green salad.

What to Serve with Chicken Pot Pie:

• Mashed Potatoes
• Green Salad
• Roasted Carrots
• Steamed Broccoli
• Cornbread

How to Store and Reheat Chicken Pot Pie:

• Store the chicken pot pie in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pot pie in the oven at 350°F (175°C) for 20-30 minutes, or until heated through.

Ending Note:

This chicken pot pie with Pillsbury biscuits is the perfect comfort food that’s easy to make and full of flavor. Whether you’re entertaining guests or simply cozying up on a cold night, this dish is sure to warm your heart and your belly. So grab your ingredients and give it a try today!

What People Want to Know

Q: Can I use a different type of biscuit?
A: Yes, you can use any type of refrigerated biscuit you like, such as buttermilk biscuits or cheddar biscuits.

Q: Can I make the pot pie ahead of time?
A: Yes, you can assemble the pot pie up to 24 hours ahead of time, but do not bake it. When ready to bake, bring to room temperature first.

Q: Can I freeze the pot pie?
A: Yes, you can freeze the unbaked pot pie for up to 3 months. Thaw overnight in the refrigerator before baking.