Chicken Pot Pie
From tamr 15 years agoIngredients
- Pillsbury buttermilk biscuits shopping list
- 1 can cream of mushroom soup shopping list
- 1/2 cup of milk shopping list
- chicken thighs shopping list
- 3 carrots or 2 cups of baby carrots shopping list
- 1 yellow onion shopping list
- 2 small russet potatoes or 4 red potatoes shopping list
- olive oil shopping list
- (freshly ground) black pepper shopping list
- (kosher) salt shopping list
- basil shopping list
- garlic powder shopping list
- parsley shopping list
How to make it
- In a pot, add olive oil and heat on medium
- Add skinless chicken thighs and spices, cover
- Cook on med-high until mostly done
- Remove from pot
- Chop the carrots, potatoes and onions until good morsel-size
- Add to the pan and reduce heat to med, cover
- Remove meat from bones and chop well
- Place in pot
- Add cream of mushroom soup, 1/2 cup of milk and more spices
- cover and let cook for 10 minutes
- While this is cooking, take a deep pie pan or small casserole dish. Use a nonstick spray on the bottom and press 4 biscuits into the bottom to form the bottom of the pie. You could also use a cutting board and rolling pin.
- Use a cutting board and rolling pin to flatten the other 4 biscuits into the top pie crust
- When potatoes are mostly soft, add the contents to the pie dish slowly. Gently place the top crust on top and press the sides together. Add a couple of slits on top for steam.
- Bake at 325 (unless the biscuits say differently, it may be 350) for as long as needed for the biscuits (about 11-12 minutes).
- Remove and let cool.
- Chow down.
People Who Like This Dish 3
- britnik Colorado Springs, CO
- mjcmcook Beach City, CA
- tamr Fremont, CA
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