Best 4 Chicken Pot Pie Using Canned Biscuits Recipes

Chicken pot pie is a classic comfort food that is perfect for a cold winter day. It is a hearty and flavorful dish that is sure to please everyone at the table. There are many different recipes for chicken pot pie, but one of the easiest ways to make it is to use canned biscuits. Canned biscuits are a time-saver and they make the chicken pot pie crust light and flaky. If you are looking for a delicious and easy chicken pot pie recipe, then you have come to the right place. In this article, we will share with you a recipe for chicken pot pie using canned biscuits. We will also provide you with some tips on how to make the best chicken pot pie. So, what are you waiting for? Let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

CHICKEN POT PIE ON BISCUITS

Chicken Pot Pie on Biscuits image

This is another easy and inexpensive meal. This started off as a simple receipe I found and ended with alot of my own adjustments. If you reheat the leftovers later, the consistency does get thicker.

Provided by Chef Mindi

Categories Savory Pies

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken breast, cut into bite-size pieces
1 cup frozen carrots
1 cup frozen peas
1 teaspoon salt
2 tablespoons pepper
6 biscuits (medium size)
12 ounces cream of chicken soup
1 cup cheddar cheese
1/2 cup celery
1/2 cup water

Steps:

Brown the chicken. Cook the biscuits according to the directions on them.
Add all the ingredients except for the biscuits and cheese. Add 1/2 C water. Stir until blended.
Cover and simmer 15 minutes or until everything seems thick enough to your preferred taste. Remove from heat.
Add the cheese and cover for 5 minutes or until the cheese is melted some. Stir.
Serve on warm biscuits.

Nutrition Facts : Calories 1503.3, Fat 79.7, SaturatedFat 28.6, Cholesterol 223.6, Sodium 3963.2, Carbohydrate 113, Fiber 9.9, Sugar 12.6, Protein 83.2

EASY BISCUIT CHICKEN POT RECIPE

Easy Biscuit Chicken Pot Recipe image

Enjoy this easy biscuit chicken pot pie recipe without all of the work of your traditional pot pie recipe!

Provided by Kristen Hills

Categories Main Course

Time 55m

Number Of Ingredients 15

Ingredients

2 Tablespoons vegetable oil
1 onion (chopped fine)
½ cup carrots (diced)
½ cup broccoli (chopped)
½ cup cauliflower (chopped)
¾ cup frozen peas (thawed)
salt and pepper (to taste)
4 Tablespoons butter
½ cup flour
1½ cups milk
2 cups low sodium chicken broth
10.5 ounces cream of chicken soup (1 can)
½ teaspoon dried thyme
4 boneless, skinless chicken breasts (cooked and shredded)
16.3 ounces Pillsbury Grand Biscuits (1 can, 8 count)

Steps:

Preheat the oven to 400 degrees.
In a large pan heat your oil on medium-high heat.
Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes.
Season with salt and pepper to taste.
Transfer cooked vegetables to a bowl with the chicken; set aside.
Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute.
Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper.
Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk.
Pour the filling into a 9 x 13 inch baking dish and bake for 18 minutes.
Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits).
Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly.
Cool for 5 minutes before serving.

Nutrition Facts : Calories 478 kcal, Carbohydrate 44 g, Protein 21 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 59 mg, Sodium 969 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

EASY POT PIE WITH BISCUITS

Easy Pot Pie with Biscuits image

Quick and yummy pot pie recipe that came from a friend; it's easy and I love it!

Provided by courtny

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

1 (12.5 fl oz) can chunky shredded chicken (such as Tyson®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen mixed vegetables (such as Birds Eye® Steamfresh®)
1 (10 ounce) can refrigerated small biscuits (such as Pillsbury®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
Bake in the preheated oven until biscuits are browned, about 30 minutes.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 45 g, Cholesterol 55 mg, Fat 21.4 g, Fiber 3.3 g, Protein 27.3 g, SaturatedFat 5.5 g, Sodium 1664.5 mg, Sugar 6.3 g

Tips:

Use a variety of vegetables in your pot pie. This will add flavor and texture to the dish.
Don't overcook the vegetables. They should be tender but still have a little bit of crunch.
Use a good quality canned biscuit dough. This will make the crust of your pot pie light and flaky.
Don't overfill the baking dish. The pot pie will need room to expand as it bakes.
Brush the top of the crust with milk or cream before baking. This will give the crust a golden brown color.

Conclusion:

Chicken pot pie is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be customized to your liking. With a few simple tips, you can make a delicious chicken pot pie that your family and friends will love.