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Chicken and Biscuit Pot Pie

Chicken and Biscuit Pot Pie
Chicken and Biscuit Pot Pie
5.0 / 5  (2 votes, 0 reviews )

This tasty pot pie recipe is actually baked in a cassarole dish and uses easy frozen biscuits to top it off.


Prep Time: 35 min (not including thaw time)
Bake Time: 30 min
Servings: 8-9
Skills: Advanced


Ingredients

  1. 8 or 9 Rhodes Buttermilk Biscuits, frozen
    1 pound boneless, skinless chicken breasts, chopped
    2 14.5-ounce cans chicken broth
    2 cups sliced mushrooms
    2 carrots, cut into sticks
    1 cup chopped broccoli
    1 yellow onion, chopped
    3 tablespoons butter
    1/3 cup flour
    1/2 cup milk
    3 cloves garlic, minced
    1 teaspoon poultry seasoning

Instructions

In a large pot, combine chicken, broth, mushrooms, carrots, broccoli, and onion. Cook, covered, until chicken is done and vegetables are tender (about 20 minutes). Drain and reserve the liquid. In the large pot, melt the butter. Stir in the flour. Gradually add the reserved liquid and milk. Cook over medium heat, stirring constantly, until thickened. Add chicken and vegetables, garlic and seasoning. Pour into 2-quart casserole. Top with frozen biscuits. Bake at 375°F for 30 minutes

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