Chicken Pot Pie Bake

“Grand-slicious Chicken Pot Pie – Comfort Food at its Finest!”

Chicken pot pie is a classic comfort food that is sure to please the whole family. It’s a delicious combination of creamy chicken and vegetables in a savory sauce, all topped with a golden, flaky crust. And with Grands biscuits, you can make this classic dish even easier and more delicious. Grands biscuits are made with real butter and buttermilk, giving them a light and flaky texture that’s perfect for topping your chicken pot pie. Plus, they come pre-made, so you don’t have to worry about making your own crust. So, if you’re looking for a delicious and easy way to make chicken pot pie, Grands biscuits are the perfect choice.

How to Make a Delicious Chicken Pot Pie with Grands Biscuits

Chicken pot pie is a classic comfort food that is sure to please the whole family. With Grands biscuits, you can make a delicious version of this dish in no time. Here is how to make a delicious chicken pot pie with Grands biscuits.

🌟First, preheat your oven to 375 degrees Fahrenheit. Then, prepare the filling. In a large skillet, heat two tablespoons of butter over medium heat. Add one diced onion and one diced celery stalk and cook until softened, about five minutes. Add two cloves of minced garlic and cook for an additional minute.

🌟Next, add one pound of diced cooked chicken, one cup of frozen mixed vegetables, one cup of chicken broth, one teaspoon of dried thyme, and one teaspoon of dried parsley. Simmer for five minutes, stirring occasionally.

🌟In a small bowl, whisk together one cup of milk and two tablespoons of all-purpose flour. Pour the mixture into the skillet and stir until the sauce thickens. Remove from heat and set aside.

🌟Now, assemble the pot pie. Grease a 9-inch pie plate with butter. Place one can of Grands biscuits in the bottom of the plate and press them together to form a crust. Pour the chicken filling into the crust and spread it out evenly.

🌟Top the filling with the remaining can of Grands biscuits. Brush the top of the biscuits with melted butter and sprinkle with a pinch of salt.

🌟Bake the pot pie in the preheated oven for 25 minutes, or until the biscuits are golden brown. Let cool for 10 minutes before serving. Enjoy!

The Best Chicken Pot Pie Recipes with Grands Biscuits

Chicken pot pie is a classic comfort food that is sure to please the whole family. With Grands biscuits, you can make a delicious and easy version of this classic dish. Here are some of the best chicken pot pie recipes using Grands biscuits.

1. Classic Chicken Pot Pie:

This classic recipe is sure to be a hit with the whole family. Start by preheating your oven to 375 degrees. In a large skillet, cook one diced onion and two cloves of minced garlic in two tablespoons of butter until the onion is softened. Add two cups of diced cooked chicken, one cup of frozen mixed vegetables, one can of cream of chicken soup, one cup of chicken broth, and one teaspoon of dried thyme. Simmer for 10 minutes, stirring occasionally. Pour the mixture into a 9-inch pie plate and top with four Grands biscuits. Bake for 25 minutes or until the biscuits are golden brown.

2. Cheesy Chicken Pot Pie:

This cheesy version of chicken pot pie is sure to be a hit. Preheat your oven to 375 degrees. In a large skillet, cook one diced onion and two cloves of minced garlic in two tablespoons of butter until the onion is softened. Add two cups of diced cooked chicken, one cup of frozen mixed vegetables, one can of cream of chicken soup, one cup of chicken broth, and one teaspoon of dried thyme. Simmer for 10 minutes, stirring occasionally. Pour the mixture into a 9-inch pie plate and top with four Grands biscuits. Sprinkle one cup of shredded cheddar cheese over the top and bake for 25 minutes or until the biscuits are golden brown.

3. Creamy Chicken Pot Pie:

This creamy version of chicken pot pie is sure to be a hit. Preheat your oven to 375 degrees. In a large skillet, cook one diced onion and two cloves of minced garlic in two tablespoons of butter until the onion is softened. Add two cups of diced cooked chicken, one cup of frozen mixed vegetables, one can of cream of chicken soup, one cup of chicken broth, and one teaspoon of dried thyme. Simmer for 10 minutes, stirring occasionally. Pour the mixture into a 9-inch pie plate and top with four Grands biscuits. Drizzle one cup of heavy cream over the top and bake for 25 minutes or until the biscuits are golden brown.

No matter which recipe you choose, you are sure to have a delicious and easy chicken pot pie that the whole family will love. Enjoy!

The Secret to Making the Perfect Chicken Pot Pie with Grands Biscuits

Making a delicious chicken pot pie with Grands biscuits is a simple and rewarding task. With a few simple steps, you can create a savory and comforting meal that is sure to please.

🌟First, preheat your oven to 375 degrees Fahrenheit. Then, prepare your filling. In a large skillet, heat two tablespoons of butter over medium heat. Add one diced onion and one diced celery stalk and cook until softened, about five minutes. Add two cloves of minced garlic and cook for an additional minute.

🌟Next, add one pound of diced cooked chicken, one cup of frozen peas, one cup of frozen corn, one cup of chicken broth, one teaspoon of dried thyme, one teaspoon of dried oregano, one teaspoon of dried basil, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of paprika, and one teaspoon of salt. Stir to combine and cook until the vegetables are tender, about five minutes.

🌟Once the filling is cooked, transfer it to a 9×13 inch baking dish. In a medium bowl, whisk together one cup of milk and one-fourth cup of all-purpose flour until smooth. Pour the mixture over the filling and stir to combine.

🌟Top the filling with two cans of Grands biscuits. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown.

Allow the chicken pot pie to cool for 10 minutes before serving. Enjoy!

The Ultimate Comfort Food: Chicken Pot Pie with Grands Biscuits

Chicken pot pie with Grands biscuits is the ultimate comfort food. This classic dish is a favorite among many, and for good reason. It is a hearty, savory meal that is sure to please.

🌟The dish starts with a creamy, flavorful filling made with chicken, vegetables, and a rich sauce. The filling is then topped with Grands biscuits, which are made with real butter and buttermilk for a light and flaky texture. The biscuits are then baked until golden brown and crispy.

🌟The combination of the creamy filling and the flaky biscuits creates a delicious and comforting meal. The flavors of the chicken, vegetables, and sauce blend together perfectly, while the biscuits provide a crunchy contrast.

Chicken pot pie with Grands biscuits is a great meal for any occasion. It is easy to make and can be served as a main dish or as a side. It is also a great way to use up leftovers, as it can be made with whatever ingredients you have on hand.

🌟No matter how you serve it, chicken pot pie with Grands biscuits is sure to be a hit. It is the ultimate comfort food that is sure to please everyone.

A Step-by-Step Guide to Making Chicken Pot Pie with Grands Biscuits

Chicken pot pie is a classic comfort food that is sure to please the whole family. With Grands biscuits, you can make a delicious pot pie in no time. Follow this step-by-step guide to make a delicious chicken pot pie with Grands biscuits.

Step 1: Preheat the oven to 375 degrees Fahrenheit.

Step 2: Prepare the filling. In a large skillet, heat two tablespoons of butter over medium heat. Add one diced onion and one diced celery stalk and cook until softened, about five minutes. Add two cloves of minced garlic and cook for an additional minute. Add one pound of diced cooked chicken, one cup of frozen mixed vegetables, one cup of chicken broth, one teaspoon of dried thyme, and one teaspoon of dried parsley. Simmer for five minutes.

Step 3: Make the sauce. In a medium saucepan, melt four tablespoons of butter over medium heat. Add one-fourth cup of all-purpose flour and whisk until combined. Slowly add one and one-fourth cups of chicken broth and whisk until combined. Simmer until thickened, about five minutes.

Step 4: Assemble the pot pie. Grease a 9-inch pie dish with butter. Pour the filling into the dish and spread evenly. Pour the sauce over the filling and spread evenly. Top with four Grands biscuits, cut into quarters.

Step 5: Bake the pot pie. Place the pie dish on a baking sheet and bake for 25 minutes, or until the biscuits are golden brown. Let cool for 10 minutes before serving. Enjoy!

The Easiest Way to Make Chicken Pot Pie with Grands Biscuits

1. Making a delicious chicken pot pie with Grands biscuits is a simple and easy way to enjoy a classic comfort food.

2. To begin, preheat your oven to 375 degrees Fahrenheit.

3. Next, prepare the filling. In a large skillet, heat two tablespoons of butter over medium heat.

4. Once the butter is melted, add one diced onion and two cloves of minced garlic.

5. Cook until the onion is softened, about five minutes.

6. Add one pound of diced chicken breast and cook until the chicken is cooked through, about five minutes.

7. Add one cup of frozen mixed vegetables, one teaspoon of dried thyme, one teaspoon of dried oregano, one teaspoon of garlic powder, and one teaspoon of onion powder.

8. Cook for an additional five minutes.

9. In a medium bowl, whisk together one cup of chicken broth, one cup of heavy cream, and two tablespoons of cornstarch.

10. Pour the mixture into the skillet and bring to a simmer. Cook until the sauce thickens, about five minutes.

11. Remove the skillet from the heat and stir in one cup of shredded cheddar cheese. Pour the filling into a 9×13 inch baking dish.

12. Open two cans of Grands biscuits and place them on top of the filling. Bake for 25 minutes, or until the biscuits are golden brown.

13. Allow the chicken pot pie to cool for 10 minutes before serving. Enjoy!

Chicken Pot Pie with Biscuits Crust  Recipe 

Prep: 40 min

Cook: 25 min

Total: 1 hr 15 min

This Chicken Pot Pie with Biscuit Crust is packed with hearty chunks of chicken breast, mushrooms and more veggies in a creamy sauce, topped with a buttery canned biscuit crust topping!

Ingredients:

• 6 tablespoons unsalted butter, melted (divided)

• 1/4 cup all-purpose flour

• 1 package (16.3 ounces) 8-count Grands Biscuits

• 1 teaspoon Italian seasoning

• 2 tablespoons avocado oil (divided)

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks

• 1 1/2 teaspoons fine sea salt (divided)

• 1 teaspoon fresh ground black pepper (divided)

• 1/2 large or 1 small yellow onion, chopped

• 6–8 ounces fresh button or cremini mushrooms, quartered

• 1 large or 2 small carrots, peeled and thinly sliced

• 3 stalks celery, chopped

• 4 cloves garlic, diced

• 2–3 tablespoons dry white wine (optional but adds flavor)

• 2 1/4 cups low-sodium chicken broth

• 1/3 cup heavy cream (or dairy free alternative)*

• 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)

• 1/2 cup frozen peas

Instructions:

Preheat & prep:

• Preheat the oven to 350F. In a small bowl, mix together 4 tablespoons of melted butter and all-purpose flour until a paste forms, then set aside for Step 4.

• In a large bowl, open up the can of biscuits and separate the biscuits into the bowl.

• Using kitchen shears or a sharp knife, cut each biscuit into 6 pieces (first cut in half, then cut each half into 3 pieces).

• Next, pour the remaining 2 tablespoons melted butter over the cut biscuit dough, then sprinkle Italian seasoning over the biscuits.

• Use a rubber spatula to stir together until the butter and seasoning is evenly dispersed.

• Set biscuits aside for Step 5.

Cook the chicken:

• In a large (5-6 quart) oven-safe skillet or Dutch oven, heat 1 tablespoon oil over medium heat.
• Add the chicken, and sprinkle with 1/2 teaspoon sea salt and 1/2 teaspoon fresh ground black pepper.
• Cook for 4-5 minutes, then stir and cook for another 4-6 minutes, or until chicken is completely cooked through and the bottom of the pot is browning.
• Remove the chicken from the pan into a bowl and set aside for Step 3.

Cook the veggies:

• Heat remaining 1 tablespoon oil over medium heat, then add onion, mushrooms, carrots, and celery.
• Cook for 5-6 minutes, stirring occasionally, until veggies are softened and onions are translucent.
• Add garlic and cook for 1 more minute, until fragrant.

Make the filling:

• Add white wine (if using) and chicken broth to the pan, slowly at first, scraping the bottom of the pan with a wooden spoon to deglaze.
• Add cream and thyme, then bring to a simmer and reduce heat to low.
• Stir in the butter & flour paste, then continue to simmer over low until the mixture is bubbling and thickened.
• Stir in the peas, chicken, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper.
• Turn the heat off but leave the pan on the burner.

Assemble & bake:

• Give the pot pie filling a final stir and then arrange the biscuit pieces in a single layer on top of the filling.
• For best results, use the same dish to cook the filling and bake the pot pie.
• Bake in the preheated oven for 18-30 minutes, until the filling is very bubbly and the biscuits are golden brown.
• If you do transfer dishes, add a few extra minutes to the cook time. It’s important to cook until the biscuits are done – time will vary slightly based on type of biscuits, the pan used, and your exact oven temperature.
• If you’re unsure if the biscuits are done, continue baking for another 3-4 minutes.
• The tops of the biscuits should be crisp and browned, while the bottoms will have a dumpling like texture.

Serve & store:

• Remove from the oven and let stand for at least 10 minutes before serving.
• The filling may seem runny at first, but will thicken as it cools.
• Store leftovers in an airtight container with lid in the refrigerator and enjoy within 4 days.

Notes:

Cream: You can use regular heavy cream, or a dairy-free alternative if you prefer (I use plain Nutpods!).

Biscuits: I tested this recipe with Grands Original Biscuits and Grands Butter Tastin’ Biscuits, both worked well but they browned on the top differently. It’s important to pay attention at the end to ensure your biscuits are cooked all the way through. If you’re unsure if the biscuits are done or not, bake for 3-4 more minutes. The bottoms will have a dumpling like texture, but they should not be doughy.

Nutritional Info:

Serving Size: 1/6 of recipe Calories: 643 Fat: 32g Carbohydrates: 42g Protein: 44g