Cozy culinary creation: the ultimate guide to preparing chicken pot pie with canned biscuits

Craving a comforting and hearty meal? Look no further than the classic chicken pot pie. And with canned biscuits, you can enjoy this timeless dish without the hassle of making your own crust. In this comprehensive guide, we’ll walk you through every step of how to make chicken pot pie with canned biscuits, ensuring a delectable and effortless culinary experience.

Ingredients You’ll Need

• 1 pound boneless, skinless chicken breasts
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (10.75 ounces) cream of chicken soup
• 1 can (10.75 ounces) cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and pepper to taste
• 1 can (12 ounces) refrigerated biscuits

Step-by-Step Instructions

1. Cook the Chicken

Season the chicken breasts with salt and pepper. Heat a skillet over medium heat and add a drizzle of oil. Sear the chicken on both sides until golden brown, about 3 minutes per side. Remove the chicken from the skillet and set aside to cool.

2. Sauté the Vegetables

In the same skillet, melt a tablespoon of butter. Add the onion, carrots, and celery and sauté until softened, about 5 minutes.

3. Make the Sauce

Stir in the cream of chicken soup, cream of mushroom soup, and chicken broth. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.

4. Add the Chicken and Vegetables

Shred the cooked chicken and add it to the sauce along with the sautéed vegetables.

5. Season the Filling

Stir in the peas, corn, thyme, rosemary, salt, and pepper to taste.

6. Preheat the Oven

Preheat your oven to 375°F (190°C).

7. Assemble the Pot Pie

Transfer the filling to a 9-inch pie plate. Separate the biscuits into individual pieces and place them on top of the filling, overlapping slightly.

8. Bake

Bake the pot pie in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.

Tips for Perfection

• For a richer flavor, use homemade chicken broth instead of store-bought.
• Add a splash of white wine or sherry to the sauce for extra depth.
• If you don’t have frozen peas and corn, you can use fresh or canned vegetables instead.
• Sprinkle some grated Parmesan cheese on top of the biscuits before baking for a crispy crust.
• Serve the pot pie with a side of mashed potatoes or a green salad for a complete meal.

Variations

• Vegetable Pot Pie: Omit the chicken and add more vegetables such as broccoli, zucchini, or mushrooms.
• Seafood Pot Pie: Replace the chicken with cooked shrimp, salmon, or a combination of seafood.
• Creamy Pot Pie: Add 1/2 cup of heavy cream to the sauce for a richer and creamier texture.
• Cheesy Pot Pie: Sprinkle some shredded cheddar or mozzarella cheese on top of the filling before adding the biscuits.

Top Questions Asked

Q: Can I use frozen chicken breasts?

A: Yes, you can use frozen chicken breasts. Just be sure to thaw them completely before cooking.

Q: Can I use other types of biscuits?

A: Yes, you can use other types of biscuits, such as flaky biscuits or crescent roll dough.

Q: How can I make the pot pie ahead of time?

A: You can assemble the pot pie up to 24 hours ahead of time and refrigerate it. When ready to bake, bring it to room temperature for 30 minutes before baking as usual.