Chicken Pot Pie is one of the excellent consolation ingredients round. Our family certain loves it. We are seeking to simply things through taking this traditional and giving it a ‘semi-home made’ hack via the use of Grand biscuits. With flavors and love, it actually doesn’t get simpler than this.
Ingredients
- 1 can Pilsbury Grands Biscuits eight biscuits
- 2 tablespoons butter
- 1 small package frozen veggie mix: carrots, peas, corn and inexperienced beans
- 2 chicken breasts cooked and shredded
- 1-2 cups fowl broth adapt on your preference
- 1 can Cream of Chicken Soup normal length
- salt and pepper to flavor
Instructions
- Preheat the oven to 400 stages.
- In a large sauce pan warmness the butter on medium heat. Add the veggie aggregate to the pan and saute till the vegetables are gentle, about 5-7 minutes. Season with salt and pepper to flavor.
- Whisk within the chook broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to flavor.
- Turn off the warmth and upload the cooked shredded fowl to the aggregate, stirring till the filling is properly-combined. If the filling is simply too thick, stir in more fowl broth.
- On a parchment covered sheet pan bake the biscuits for half of of the time indexed at 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 (in part baked), turn them over pinnacle to backside to uncertain even baking on the alternative facet. Bake for an additional 10 mins, until the biscuits are golden brown and the filling is bubbly. Cool for five mins earlier than serving. Enjoy!