Easy Chickenrecipes

Chicken Pot Pie Biscuits Recipe

Chicken Pot Pie Biscuits
Chicken Pot Pie Biscuits
Old fashioned chicken pie to warm your tummy

Chicken Recipe Ingredients

serves (4) cook time ( ) preperation ( )
  • 2 boneless, skinless chicken breasts, diced
  • 1 tbs olive oil
  • ¼ tsp dried thyme
  • 2 cloves garlic, minced
  • ¼ tsp black pepper
  • 2 c water
  • 3 carrots, peeled and diced
  • 4 celery stalks, diced
  • ½ c onion, chopped
  • 1 cube chicken stock
  • 1 ½ tbs cornstarch
  • 3 tbs heavy whipping cream
  • 1 can (8 biscuits) all purpose flour

Chicken Recipe Instructions

  1. Add the diced chicken, oil, thyme, garlic and pepper in a bowl. Combine well and allow to marinate for 15 minutes.
  2. Bring 2 cups of water to boil in a saucepan then add the carrots, celery and onion.
  3. Boil for 5 minutes then remove the vegetable with a slotted spoon.
  4. Reduce the heat to allow a low simmer and add the stock to the water.
  5. Mix the cornstarch with a bit of water and add it to the simmering pot.
  6. Add the cream, chicken and vegetables into the water.
  7. Let it simmer until the chicken is cooked.
  8. Preheat the oven to 350F.
  9. While the mixture cools, remove the biscuits from the can and roll each into a flat circle about 4 inches in size.
  10. Line one muffin tin hole with one biscuit. An overhang of about an inch will remain around the hole.
  11. Ladle ⅓ cup of the chicken mixture into the centre.
  12. Fold and seal the dough over the filling. Repeat with remaining biscuits.
  13. Bake for 15 minutes or until the biscuits are golden brown.