Description
Chicken Pot Pie with Grands Biscuits brings a delightful twist to the classic pot pie, offering a comforting and heartwarming meal that’s as beautiful to look at as it is delicious to eat. The golden-brown biscuits serve as a flaky, buttery crust, enveloping a creamy, savory filling of chicken, peas, carrots, and a hint of thyme.
Ingredients
For the Filling:
¼ cup unsalted butter
1 small white onion, finely chopped
3 cloves garlic, minced
1 cup frozen peas and carrots
2 tablespoons all-purpose flour
1 cup cooked shredded chicken
1 cup heavy cream
¼ teaspoon black pepper
1 teaspoon salt
½ teaspoon dry thyme
For the Biscuits:
16.3 ounces refrigerated grand biscuits (8 count)
Instructions
To Make the Chicken Mixture:
Melt the butter in a large pan over medium-high heat.
Add the onion, peas, carrots, and garlic. Cook until the onions are translucent, about 3 minutes.
Sprinkle the flour over the vegetables and stir well.
Add the chicken, cook for 1 minute, then pour in the heavy cream, salt, black pepper, and thyme. Cook until the mixture thickens, about 2 minutes.
To Assemble and Bake:
Preheat the oven to 350°F (175°C). Grease a muffin pan with cooking spray.
Flatten each biscuit into a 5-inch round on a flat surface.
Press each biscuit into a muffin cup, forming a cup shape, covering the bottom and sides.
Spoon approximately ¼ cup of the chicken mixture into each biscuit cup.
Bake for 15-17 minutes, or until the biscuits are golden brown.
Allow to cool for 2 minutes in the pan, then remove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes