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Biscuit-Topped Chicken Pot Pie

If you’re looking for the ultimate comfort food, your search is over! These delicious, flaky biscuits really bring the meal together!

Ingredients

  • Our Family® Canola Oil No Stick Cooking Spray
  • 4 Tbsp Our Family® Unsalted Butter (½ stick)
  • 1 medium celery rib, finely chopped
  • 1 medium white onion, halved and finely chopped
  • 2 cans (10.5 ounces each) Our Family® Reduced Sodium Cream of Mushroom Condensed Soup or 98% Fat Free Cream of Chicken Condensed Soup
  • 1 rotisserie chicken, skin and bones removed and meat chopped (about 4 cups)
  • 1 ¾ cups frozen Our Family® Steamable Mixed Vegetables and/or Broccoli Florets
  • ½ tsp Finest Reserve™ by Our Family® Thyme or 2 teaspoons finely chopped fresh thyme
  • ½ tsp Our Family® Coarse Kosher Sea Salt
  • ¼ tsp ground Finest Reserve™ by Our Family® Black Peppercorn
  • 1 package (16 ounces) refrigerated Our Family® Homestyle Jumbo Flaky Biscuits or Buttermilk Jumbo Biscuits

Directions

  1. Preheat oven to 350°; spray 9 ½-inch deep-dish pie plate with cooking spray. Melt butter in large skillet over medium heat. Add celery and onion; cook 5 minutes or until tender, stirring occasionally. Remove from heat; stir in soup, chicken, vegetables, thyme, salt and pepper.
  2. Transfer chicken mixture to prepared plate; top with biscuits and bake 30 minutes or until biscuits are golden brown and cooked through. Makes about 8 cups.

 

Approximate nutritional values per serving (1 cup): 500 Calories, 25g Fat, 9g Saturated Fat, 71mg Cholesterol, 1611mg Sodium, 45g Carbohydrates, 3g Fiber, 8g Sugars, 5g Added Sugars, 22g Protein

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