This family loving dish is a perfect dish for the holiday season as it is filling and is easy to make in large quantities. This is the perfect dinner for a large and hungry family, and I would recommend you come hungry for this dish. It takes a bit of time to prep but once it is done it is totally worth it.
This dish consists of a crunchy and soft biscuit on the top with a creamy chicken and veggie mixture. Not only is this dish filling it is also a way to get some heaty veggies inside of you or your children. I know that children can be picky eaters, but this dish will allow them to get everything they need. They will get the protein they need from the chicken, the carbs from the biscuit, and they will also get in some healthy veggies.
For this dish you will be needing a peeler, paper towels, medium pan, small bowl, kosher salt, black pepper, cooking oil, and butter.
Tips and Tricks:
Butter: Why should you brush the biscuit dough with melted butter before baking? Not only does it ass extra-rich flavor to the finished dish, but it also gives the dough a crispier, melt-in-your-mouth texture and beautiful golden-brown color.
Pillsbury biscuits: Pillsbury Buttermilk Southern Homestyle Biscuits provide a shortcut to fresh, warm baked biscuits and remind you of that homemade taste.
Pot pie: Full of savory flavor from top to bottom with a golden-brown biscuit crust and a creamy chicken filling.
Ingredients:
- 12 oz Carrots
- 2.5 oz Celery
- 1 Yellow Onion
- 2 Cloves Garlic
- 1 tsp Dried Thyme
- 20 oz Chicken Breast Strips
- 4 TBSP Flour
- 4 TBSP Chicken Stock Concentrates
- 4 TBSP Cream Cheese
- 12 oz Pillsbury Buttermilk Southern Homestyle Biscuits
Instructions:
1.) Preheat oven to 425 degrees and wash and dry produce. Trim, peel and finely dice carrot. Finely dice celery, have, peel, and die the whole onion, peel, and mince garlic.
2.) Pat chicken dry with paper towels. Heat a drizzle of oil in a medium overproof pan over medium heat. Add chicken in a single layer, season with a big pinch of salt and pepper. Cook, stirring occasionally, until browned all over, 3-5 min. Transfer chicken to plate.
3.) Heat a drizzle of oil in pan used for chicken over medium-high heat. Add carrots, celery, and diced onion, season with salt and pepper. Cook stirring, until veggies are softened, 5-7 min.
4.) Add garlic and all the thyme; cook until fragrant, 30 seconds
5.) Add 4 TBSP butter to pan with veggies. Once melted, stir in flour; cook for 1 min.
6.) Add 1 ¾ cup water, stock concentrates, salt, and pepper. Bring to a boil and cook until thickened, 3-5 min. Turn off heat.
7.) Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper. TIP: If filling is too thick, stir in another splash of water. If your pan isn’t ovenproof, transfer filling to a 13 by 9-inch baking dish after stirring in chicken
8.) Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds
9.) Remove Pillsbury Buttermilk Southern Homestyle Biscuits from package; peel apart each biscuit at the center to create two thinner biscuits. Evenly top chicken filling with biscuits then brush with melted butter. Bake on top rack until biscuits are golden brown and chicken is cooked through, 12-15 min.
10.) Let pot pie cool at least 5 minutes before serving. Spoon into shallow bowls or plates and serve.
11.) Enjoy!
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