Chicken Pot Pie with Biscuits
Modern Chicken Pot Pie recipe that was inspired by one I found on Instagram by Bites with Bri. I added cream of chicken soup and Pillsbury Biscuits to make my own version.
SERVESPREP TIMECOOK TIME
430 min30 min
Ingredients
● 1 1/2 cup sliced carrots
● 1 1/2 cup sliced celery
● 1 large yellow onion, diced
● 1 shallot, diced finely
● 2 cloves garlic, minced finely
● 1/4 teaspoon turmeric, optional
● 1 Tablespoon of (EACH) fresh chopped thyme, rosemary, & sage
● 1/2 cup dry white wine
● 1 cup chicken stock or broth
● 2 Cans of Cream of Chicken Soup
● 1 package of Pillsbury Biscuits (if you can only get the grand size then cut each biscuit dough round in half)
● 1/2 Rotisserie Chicken shredded
Directions
1. Preheat the oven to 400 degrees.
2. Shred 1/2 of a Rotisserie Chicken place in bowl.
3. Cut up herbs: rosemary, thyme and sage place and bowl.
4. In a 3.5 quart dutch oven add the butter and stir until melted.
5. Add the carrots and celery. Increase the heat to medium and sauté for 2-3 minutes.
6. Add the onion. Sauté for 10 minutes, or until translucent.
7. Add the shallot and garlic. Sauté for 2-3 minutes or until fragrant.
8. Add the salt, pepper, turmeric, thyme, rosemary, and sage. Sauté for 2 minutes.
9. Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce until almost all of the wine has evaporated.
10. Add Cream of Chicken Soup. Reduce the heat to low
11. While stirring continuously, pour in the chicken broth slowly until completely combined.
12. Stir in the frozen peas. Turn the heat off.
13. Fold in the shredded chicken.
14. Smooth the mixture into an even layer. Transfer to a 3.5 quart baking dish. Place on a baking sheet if the dish is very full.
15. Arrange the biscuits on top mixture.
16. Bake for 20-25 minutes, or until the biscuits are puffed up and golden.
Original Recipe: