2 large baking potatoes, peeled, cubed (about 3 cups)
1 c julienne carrots
1 bag (12 oz) frozen cut green beans
1 can (16.3 oz) Pillsbury Grands flaky layers biscuits
2 1/2 c cubed cooked chicken
Instructions
Heat oven to 350. In 4 qt saucepan, melt butter
over medium-high heat. Add onions; cook 2 to 3
minutes, stirring frequently, until tender. Stir
in flour, bouillon, thyme and pepper until well
blended. Gradually stir in broth and milk, cooking
and stirring until bubbly and slightly thickened.
Stir in potatoes, carrots and green beans. Heat to
boiling, stirring occasionally. Cook 8 to 10
minutes, stirring frequently, until vegetables are
crisp-tender. Meanwhile, separate dough into 8
biscuits. Using rolling pin, roll each biscuit
into a 4 inch round. Cut each round into 6 equal
wedges; set aside.
Stir chicken into vegetable mixture; return to
boiling. Remove from heat. Into each of 8
ungreased 10 oz custard cups or ramekins, spoon
about 1 cup mixture. Place 6 biscuit wedges around
edge of each, overlapping slightly and leaving
hole in center for steam to escape.
Bake 20 to 25 minutes or until vegetables are tender
and biscuits are golden brown. Let stand 5 minutes
before serving.
Originally Submitted
1/26/2012
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