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

Indulge in the comforting warmth of a homemade chicken pot pie, effortlessly created with the convenience of Pillsbury biscuits. This culinary masterpiece combines tender chicken, savory vegetables, and a rich, velvety sauce, all enveloped in a flaky, golden-brown crust. Follow this step-by-step guide to master the art of crafting this delectable dish in the comfort of your own kitchen.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cups peeled and diced carrots
• 2 cups peeled and diced celery
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (10.75 ounces) cream of chicken soup
• 1 can (10.75 ounces) cream of mushroom soup
• 1 can (10.75 ounces) cream of celery soup
• 1 can (14.5 ounces) Pillsbury Grands!™ Flaky Layers refrigerated biscuits

Instructions:

1. Prepare the Chicken:

• Season the chicken breasts with salt and pepper.
• Heat the olive oil in a large skillet over medium heat.
• Cook the chicken for 5-7 minutes per side, or until golden brown and cooked through.
• Remove the chicken from the skillet and set aside.

2. Sauté the Vegetables:

• Add the onion, carrots, and celery to the skillet.
• Cook for 5-7 minutes, or until softened.
• Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

3. Create the Sauce:

• Gradually whisk in the chicken broth until smooth.
• Bring the sauce to a boil, then reduce heat and simmer for 10 minutes, or until thickened.

4. Add the Vegetables and Chicken:

• Stir in the peas, corn, thyme, salt, and black pepper.
• Remove the chicken from the bone and shred it into bite-sized pieces.
• Add the chicken to the sauce.

5. Combine the Soups:

• In a large bowl, whisk together the cream of chicken, cream of mushroom, and cream of celery soups.

6. Assemble the Pot Pie:

• Pour the soup mixture into the skillet with the chicken and vegetables.
• Stir to combine.
• Transfer the mixture to a 9×13 inch baking dish.

7. Top with Biscuits:

• Separate the biscuit dough into 10 biscuits.
• Place the biscuits over the filling.
• Bake at 375°F for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Substitutions and Variations:

• Use rotisserie chicken for a quicker meal prep.
• Add other vegetables such as potatoes, green beans, or mushrooms.
• Use a different type of soup, such as cream of broccoli or cream of asparagus.
• For a vegetarian version, omit the chicken and use vegetable broth instead.

Serving Suggestions:

• Serve with a side of mashed potatoes, rice, or a green salad.
• Top with a dollop of sour cream or a sprinkle of shredded cheese.

Storage and Reheating:

• Store the chicken pot pie in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pot pie in a preheated oven at 350°F for 15-20 minutes, or until warmed through.

Tips for Success:

• For a richer flavor, use homemade chicken broth.
• Don’t overcook the chicken; it should be cooked through but still tender.
• If the sauce is too thick, add more chicken broth.
• If the biscuits are browning too quickly, cover the baking dish with aluminum foil.

Frequently Asked Questions:

• Can I use a different type of biscuit dough?
• Yes, you can use any refrigerated biscuit dough you prefer.

• Can I make the chicken pot pie ahead of time?
• Yes, you can assemble the pot pie up to 24 hours ahead of time. Keep it refrigerated and bake just before serving.

• How do I prevent the biscuits from burning?
• If the biscuits are browning too quickly, cover the baking dish with aluminum foil.

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

• What are some tips for making a vegetarian chicken pot pie?
• Omit the chicken and use vegetable broth instead. Add extra vegetables such as potatoes, carrots, or mushrooms.