Chicken Pot Pie
Tags: Biscuits, Main Course
- Prep Time: 20 min
- Cook Time: 40 min
- Ready Time: 60 min
- Yield: 8 to 12 servings
Ingredients
- Crisco® Butter Flavor No-Stick Cooking Spray
- 1/4 cup Crisco® Pure Olive Oil
- 1/3 cup Pillsbury BEST® All Purpose Flour
- 1 (14.5 oz.) can chicken broth
- 1/2 cup milk
- 1 (16 oz.) package frozen mixed vegetables
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cubed cooked chicken
- 12 unbaked frozen buttermilk biscuits
Preparation Directions
- HEAT oven to 375°F. Coat 13 x 9-inch baking dish with no-stick cooking spray.
- HEAT oil in medium saucepan over medium heat. Stir in flour until mixture is smooth. Gradually add chicken broth, stirring until combined. Stir in milk, poultry seasoning, salt and pepper. Bring to a boil over high heat, stirring occasionally.
- STIR in frozen vegetables. Cover and cook over low heat 5 minutes, stirring often. Stir in cooked chicken. Pour into prepared dish. Arrange frozen biscuits on top of chicken mixture.
- BAKE 30 minutes or until tops of biscuits are golden brown.