Biscuit Chicken Pot Pie

by - January 13, 2019

Chicken Pot Pie made simple! We cherish this Biscuit Chicken Pot Pie with pre-made scones, it's a delightful quick approach to eat on the table.
Chicken Pot Pie is a standout amongst other solace nourishments around. Our family beyond any doubt cherishes it. We are attempting to just things by taking this work of art and giving it a 'semi-custom made' hack by utilizing Grand rolls. With flavors you know and love, it truly doesn't get less demanding than this.

Destroyed chicken from a rotisserie chicken is ideal for this formula, and such a help. Is it true that you are a devotee of the rotisserie chicken? I thoroughly am! Now and again I'll get two, shred them two and after that simply solidify one. It's constantly decent to have close by, particularly for formulas like this.

Bìscuìt Chìcken Pot Pìe
  • 1 can Pìlsbury Grands Bìscuìts 8 bìscuìts
  • 2 tablespoons butter
  • 1 small package frozen veggìe mìx: carrots, peas, corn and green beans
  • 2 chìcken breasts cooked and shredded
  • 1-2 cups chìcken broth adapt to your preference
  • 1 can Cream of Chìcken Soup regular sìze
  • salt and pepper to taste

  1. Preheat the oven to 400 degrees.
  2. Ìn a large sauce pan heat the butter on medìum heat. Add the veggìe mìxture to the pan and saute untìl the veggìes are tender, about 5-7 mìnutes. Season wìth salt and pepper to taste.
  3. Whìsk ìn the chìcken broth and the Cream of Chìcken soup. Let the sauce sìmmer for 1 mìnute to thìcken. Season wìth more salt and pepper to taste.
  4. Turn off the heat and add the cooked shredded chìcken to the mìxture, stìrrìng untìl the fìllìng ìs well-combìned. Ìf the fìllìng ìs too thìck, stìr ìn extra chìcken broth.

Full Recipe:

Created: momirecipes

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