Tired Of Spending All Day In The Kitchen? Learn How To Make Chicken Pot Pie With Pillsbury Biscuits In Just 30 Minutes!

Indulge in the warmth and comfort of homemade chicken pot pie, effortlessly prepared with the flaky goodness of Pillsbury biscuits. This classic dish is a culinary masterpiece that combines tender chicken, savory vegetables, and a creamy sauce, all enveloped in a golden-brown biscuit crust. Follow this step-by-step guide to master the art of creating this delectable dish.

Ingredients

• 1 boneless, skinless chicken breast (cooked and shredded)
• 1 cup chopped onion
• 2 cups chopped carrots
• 2 cups chopped celery
• 3 cups chicken broth
• 1/2 cup all-purpose flour
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 can (10.75 ounces) cream of chicken soup
• 1 can (10.75 ounces) cream of celery soup
• 1 can (8 ounces) Pillsbury Grands! Flaky Layers refrigerated biscuits

Instructions

#1. Prepare the Filling

• In a large pot or Dutch oven, sauté the onion, carrots, and celery in a little oil until softened.
• Whisk in the flour and cook for 1 minute.
• Gradually pour in the chicken broth, stirring constantly until thickened.
• Stir in the heavy cream, thyme, and black pepper.
• Add the cream of chicken and cream of celery soups, and shredded chicken.
• Bring to a simmer and cook for 15 minutes, or until the vegetables are tender.

#2. Transfer to Baking Dish

• Preheat oven to 375°F (190°C).
• Pour the filling into a 9×13-inch baking dish.

#3. Prepare the Biscuit Crust

• Separate the biscuits into individual layers.
• Arrange the biscuit layers over the filling, overlapping slightly.

#4. Bake

• Bake for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbly.

#5. Let Stand

• Remove from the oven and let stand for 10 minutes before serving.

Tips

• For a richer flavor, use homemade chicken broth.
• Add other vegetables to your liking, such as peas or corn.
• Top with grated Parmesan cheese or chopped parsley before serving.
• If you don’t have a baking dish, you can use a 12-inch cast-iron skillet.

Variations

• Creamy Chicken Pot Pie: Add 1/2 cup of sour cream to the filling for a creamy and tangy flavor.
• Vegetable-Packed Pot Pie: Add 2 cups of chopped broccoli, cauliflower, or zucchini to the filling for a nutritious twist.
• Cheesy Chicken Pot Pie: Stir in 1 cup of shredded cheddar cheese to the filling for a cheesy and decadent experience.

Serving Suggestions

• Serve with a side of mashed potatoes, rice, or a green salad.
• Top with a dollop of sour cream or gravy for extra richness.
• Enjoy a warm slice of chicken pot pie on a cold winter night.

Conclusion: A Culinary Triumph

Mastering the art of making chicken pot pie with Pillsbury biscuits is a culinary triumph that will impress your family and friends. This comforting dish is a testament to the power of simple ingredients and a touch of creativity. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.

FAQs

#Q: Can I use other types of biscuits for this recipe?

A: Yes, you can use any refrigerated biscuit dough, such as buttermilk biscuits or flaky biscuits.

#Q: Can I prepare the filling ahead of time?

A: Yes, you can make the filling up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat before using.

#Q: Can I freeze chicken pot pie?

A: Yes, you can freeze chicken pot pie for up to 3 months. Allow it to cool completely before freezing. When ready to serve, thaw overnight in the refrigerator and reheat in the oven until warm and bubbly.