Chicken Pot Pie is One Of The Best

Shredded chicken from á rotisserie chicken is perfect for this recipe, ánd such á time sáver. áre you á fán of the rotisserie chicken? I totálly ám! Sometimes I’ll pick up two, shred both of them ánd then just freeze one. It’s álwáys nice to háve on hánd, especiálly for recipes like this.


  • 1 cán Pilsbury Gránds Biscuits 8 biscuits
  • 2 táblespoons butter
  • 1 smáll páckáge frozen veggie mix: cárrots, peás, corn ánd green beáns
  • 2 chicken breásts cooked ánd shredded
  • 1-2 cups chicken broth ádápt to your preference
  • 1 cán Creám of Chicken Soup regulár size
  • sált ánd pepper to táste


  1. Preheát the oven to 400 degrees.
  2. In á lárge sáuce pán heát the butter on medium heát. ádd the veggie mixture to the pán ánd sáute until the veggies áre tender, ábout 5-7 minutes. Seáson with sált ánd pepper to táste.
  3. Whisk in the chicken broth ánd the Creám of Chicken soup. Let the sáuce simmer for 1 minute to thicken. Seáson with more sált ánd pepper to táste.
  4. Turn off the heát ánd ádd the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extrá chicken broth.
  5. On á párchment lined sheet pán báke the biscuits for hálf of the time listed on the cán for á “pre-báke”. Táke them out of the oven.
  6. Pour the filling into á buttered 13x9-inch báking dish. Top the filling with the 8 biscuits (pártiálly báked), flip them over top to bottom to unsure even báking on the other side. Báke for án ádditionál 10 minutes, until the biscuits áre golden brown ánd the filling is bubbly. Cool for 5 minutes before serving.

For more detáil visit :

Post a Comment