Chicken Pot Pie in Biscuit Bowls
|2 tablespoonButter or margarine|
|1/2 cupOnion; finely chopped|
|1/2 cupCelery; finely chopped|
|1 (10 3/4 oz) canCream of chicken soup|
|1/2 teaspoonThyme; dried|
|1/2 teaspoonPoultry seasoning|
|1 cupCheddar cheese; shredded|
|2 1/2 cupsChicken; cooked and chopped|
|1 (10 oz) packageFrozen mixed vegetables; thawed|
|1 canRefrigerated biscuits; 8 biscuits, flaky layers|
Chicken Pot Pie in Biscuit Bowls Preparation
To make Biscuit Bowls: Divide biscuits in half using flaky layers. Press each piece into lightly greased muffin tin. Bake at 375 until browned. About 10 minutes.
To make Chicken filling: Melt butter in a large skilled over medium-high heat; add onion and celery, and saute 2 to 3 minutes until tender.
Whisk cream of chicken soup, milk, thyme, and poultry seasoning; cook over medium-low heat 3 to 4 minutes, sitrring occasionally. Add Cheddar cheese, stirring constantly, until cheese melts. Stir in cooked chicken, mixed vegetables, salt, and pepper. Cook over low heat, stirring often, 10 minutes or until thoroughly heated.
Spoon warm chicken mixtrue evenly into Biscuit Bowls.
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