Bread Chicken Pot Pie #pot #pie
Bread Chicken Pot Pie
Chicken Pot Pie made simple! We adore this Biscuit Chicken Pot Pie with pre-made bread rolls, it's a delectable quick approach to eat on the table.
Chicken Pot Pie is a standout amongst the best solace nourishments around. Our family beyond any doubt adores it. We are attempting to just things by taking this work of art and giving it a 'semi-custom made' hack by utilizing Grand rolls. With flavors you know and love, it truly doesn't get simpler than this.
Destroyed chicken from a rotisserie chicken is ideal for this formula, and such a help. It is safe to say that you are an enthusiast of the rotisserie chicken? I absolutely am! Here and there I'll get two, shred them two and afterward simply solidify one. It's constantly decent to have available, particularly for formulas like this.
So stop and think for a minute… my first endeavor with this formula, the rolls did not completely cook. The best half did, however the base portion of the bread rolls were still mixture y. Here's the arrangement: pre heat the scones on a sheet container fixed with material paper. It's useful to precook the scones for a fraction of the time and after that place them over the chicken blend with the contrary side up to get done with heating. Along these lines the two sides prepare equally. Since the chicken and veggies are as of now cooked, it's simply the bread rolls that need to heat totally.
Ingredients
1 can Pilsbury Grands Biscuits 8 biscuits
2 tablespoons butter
1 small package frozen veggie mix: carrots, peas, corn and green beans
2 chicken breasts cooked and shredded
1-2 cups chicken broth adapt to your preference
1 can Cream of Chicken Soup regular size
salt and pepper to taste
Instructions
Preheat the oven to 400 degrees.
In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.
Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste.
Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth.
On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven.
Pour the filling into a buttered 13x9-inch baking dish. Top the filling with the 8 biscuits (partially baked), flip them over top to bottom to unsure even baking on the other side. Bake for an additional 10 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving. Enjoy!
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