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jeudi 22 février 2024


Chicken pot pie bake😉😋



                        Chicken pot pie bake😉😋


1 can Pilsbury Grands Biscuits 8 biscuits

2 tablespoons butter

1 small package frozen veggie mix: carrots, peas, corn and green beans

2 chicken breasts cooked and shredded

1-2 cups chicken broth adapt to your preference

1 can Cream of Chicken Soup regular size

salt and pepper to taste


Preheat the oven to 400 degrees.

In  a large sauce pan heat the butter on medium heat. Add the veggie  mixture to the pan and saute until the veggies are tender, about 5-7  minutes. Season with salt and pepper to taste.

Whisk in the chicken  broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute  to thicken. Season with more salt and pepper to taste.

Turn off the  heat and add the cooked shredded chicken to the mixture, stirring until  the filling is well-combined. If the filling is too thick, stir in extra  chicken broth.

On a parchment lined sheet pan bake the biscuits for  half of the time listed on the can for a “pre-bake”. Take them out of  the oven.

Pour the filling into a buttered 13x9-inch baking dish. Top  the filling with the 8 biscuits (partially baked), flip them over top  to bottom to unsure even baking on the other side. Bake for an  additional 10 minutes, until the biscuits are golden brown and the  filling is bubbly. Cool for 5 minutes before serving. Enjoy!

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