Mom’s Chicken and Biscuit Pot Pie
Mom’s Chicken and Biscuit Pot Pie requires approximately 35 minutes from start to finish. One serving contains 257 calories, 14g of protein, and 11g of fat. For $1.42 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 5. 211 person were impressed by this recipe. It is brought to you by Simple Nourished Living. If you have cooked chicken breast, celery, buttermilk biscuits, and a few other ingredients on hand, you can make it. Several people really liked this main course. With a spoonacular score of 52%, this dish is solid. Try Chicken and Biscuit Pot Pie, Biscuit-topped Chicken Pot Pie, and Chicken Pot Pie with Biscuit Topping for similar recipes.
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
¼ teaspoon freshly ground black pepper
1 tablespoon butter
1 package (6 ounces) refrigerated buttermilk biscuits
2 stalks celery, chopped
1-1/2 cups chicken broth
1-1/2 cups cooked chicken breast, chopped
1 tablespoon Dijon mustard
¼ teaspoon dried thyme
½ cup evaporated milk
2 tablespoons all-purpose flour
3 garlic cloves, minced
2 cups frozen mixed vegetables (corn, carrots, peas and green beans)
1 medium onion, chopped
Equipment:
baking pan
whisk
bowl
oven
Cooking instruction summary:
Preheat the oven to 425 degrees. Spray a 3-quart shallow baking dish with nonstick spray.In a medium bowl, whisk together the broth, evaporated milk, flour, mustard and pepper until well blended.In a large nonstick skillet, melt the butter over medium heat. Add the onion, celery, garlic, thyme and cook, stirring occasionally, until softened, about 5 minutes. Stir in the mixed vegetables, chicken and broth mixture. Increase heat to medium high and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes more. Pour the mixture into the prepared baking dish.Arrange the biscuits on top of the chicken mixture and cook until the filling is bubbly and the biscuits are golden brown, 10-15 minutes.
Step by step:
1. Preheat the oven to 425 degrees. Spray a 3-quart shallow baking dish with nonstick spray.In a medium bowl, whisk together the broth, evaporated milk, flour, mustard and pepper until well blended.In a large nonstick skillet, melt the butter over medium heat.
2. Add the onion, celery, garlic, thyme and cook, stirring occasionally, until softened, about 5 minutes. Stir in the mixed vegetables, chicken and broth mixture. Increase heat to medium high and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes more.
3. Pour the mixture into the prepared baking dish.Arrange the biscuits on top of the chicken mixture and cook until the filling is bubbly and the biscuits are golden brown, 10-15 minutes.
Nutrition Information:
covered percent of daily need
