Easy Chicken Pot Pie
- Ready In:
- 2hrs
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breasts
- 6 cups water
- 5 tablespoons knorrs chicken flavor instant bouillon
- 1 (16 ounce) bag baby carrots, chopped
- 1 medium yellow onion, chopped
- 1 cup celery, chopped
- 5 white potatoes, unpeeled and diced
- 1 red bell pepper, chopped
- 10 3⁄4 ounces cream of chicken soup
- 10 3⁄4 ounces cream of celery soup
- 1 cup sour cream
- 1 tablespoon basil
- 1 teaspoon red pepper flakes
- 1⁄2 teaspoon pepper
- 1 teaspoon salt
- 3 garlic cloves, crushed
-
TOPPING
- 16 1⁄3 ounces pillsbury grands flakey biscuits
directions
- In a large stock pot, bring water with chicken flavored bouillon to a boil.
- Add chicken breast and cook until done. Cool and shred.
- In same water, add basil, pepper flakes, salt and pepper, and garlic cloves, potatoes, carrots, celery, red bell pepper and onion and cook until almost done.
- Return chicken to same pot with these ingredients keeping at a medium low heat.
- In a separate bowl, combine cream of celery soup, cream of chicken soup, and sour cream.
- Slowly fold into chicken and vegetable mixture.
- If the sauce does not seem thick enough to your liking, in a separate saucepan make a white sauce by melting 1/4 c butter, adding 1/4 c flour and stirring constantly until made into paste. Add 1/2 & 1/2 or milk, stirring constantly until desired thickness is achieved. Add a small amount at a time to chicken mixture, stirring constantly, until desired thickness.
- Pour approximately 1/3 of chicken mixture into an 8 x 8 casserole dish. Repeat with remaining chicken mixture for later use -- or cool this mixture completely and then separate into (2) ziploc freezer bags. Label and date bags to thaw and bake later.
- IF you are ready to bake your casserole as soon as you have made the chicken mixture: layer with biscuits and bake at 350 for approx 15-20 minutes or until biscuits are golden brown.
- IF, however, you are making this dish AHEAD OF TIME, then refrigerate in casserole dish until ready to bake; approx one hour before eating.
- Bake, covered, chicken mixture only, at 350 for approximately 50 minutes or until hot all the way through.
- Layer with biscuits and return to oven for approx 15-20 minutes longer, or until biscuits are golden brown.
- NOTE: This recipe can be easily adjusted down to 1/2 for (2) 9 x 13 casserole's or to 1/3 for (3) 8 x 8 casseroles, as stated above.
- ALSO, when layering my biscuits over chicken mixture, I sometimes will "peel" the biscuits down to make sure I have enough to cover everything. This is why I use the Grands -- they are thicker in size and can be "peeled" down.
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Reviews
RECIPE SUBMITTED BY
Suzanne
United States