Pillsbury™ Flaky Layers Buttermilk Biscuits form the flaky crust of this amazing pot pie featuring chicken and mixed vegetables - a hearty make-ahead dinner.
Chicken Biscuit Pot Pie
- Prep Time 30 min
- Total 50 min
- Ingredients 13
- Servings 5
Ingredients
- 1 tablespoon olive oil
- 3/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 large onion, chopped (1 cup)
- 3/4 cup frozen mixed vegetables (from 12-oz bag), thawed
- 1/2 cup sour cream
- 1 jar (12 oz) chicken gravy
- 2 tablespoons cornstarch
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
- 1/2 cup grated Parmesan cheese
- Crumbled cooked bacon, if desired
- Chopped fresh chives, if desired
Instructions
-
Step1Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion; cook until crisp-tender. Stir in mixed vegetables. In medium bowl, mix sour cream, gravy, cornstarch, thyme and pepper until blended. Stir into chicken mixture; cook until hot. Spoon into ungreased 13x9-inch baking dish. Separate dough into 10 biscuits; arrange over chicken mixture. Sprinkle with cheese. Bake 15 to 18 minutes or until filling is bubbly and biscuits are golden brown. Garnish with bacon and chives.
Nutrition
450
Calories
19g
Total Fat
24g
Protein
42g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Total Fat
- 19g
- 0%
- Saturated Fat
- 7g
- 0%
- Sodium
- 1240mg
- 0%
- Total Carbohydrate
- 42g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 3 Fat;Carbohydrate Choice
2 1/2Tips from the
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