Inside-Out Chicken Pot Pie

Chicken pot pie is true comfort food, no matter how you serve it up.  And while there’s nothing like a good old fashioned pot pie, these were much quicker and easier, and my kids thought they were coolest thing ever!  They were even able to help make the pot pie “bowls.”

You could easily change up the vegetables to suit your tastes, and the biscuit bowls would be fun to use with other fillings as well.  If you’re looking for some easy weeknight comfort food, you can’t go wrong with these inside-out pot pies.

> inside out pot pie

Inside-Out Chicken Pot Pie

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 servings

Ingredients

  • 1 can (16.3 oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits
  • 1/4 cup butter
  • 3-4 boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 medium carrots, chopped
  • 3 medium stalks celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1 cup frozen peas
  • 3 tablespoons chopped fresh parsley

Instructions

  1. Preheat oven to 350 degrees.
  2. Separate dough into 8 biscuits. Flatten each with hand or rolling pin. Drape each biscuit over and upside down ungreased muffin cup to create a bowl.
  3. Bake 13 to 17 minutes or until biscuits are golden brown. Remove biscuit bowls from muffin cups; set aside.
  4. Meanwhile, melt butter in a large skillet over medium-high heat.
  5. Add the onions, garlic, carrots and celery and cook until vegetables are crisp-tender, about 5 minutes.
  6. Add chicken and cook about 6 minutes more, until chicken is no longer pink.
  7. Stir in salt, pepper, and thyme. Sprinkle flour over chicken mixture and stir for an additional minute or two, until flour is no longer visible.
  8. Add broth and stir to remove any browned bits from the bottom of the pan. Bring to a boil.
  9. When broth begins to bubble and thicken, stir in cream.
  10. Add frozen peas and parsley; mix well. Simmer for an additional 2-3 minutes.
  11. Taste; if necessary, add more salt and pepper. To serve, spoon chicken mixture into biscuit bowls.
http://www.letsdishrecipes.com/2012/04/inside-out-chicken-pot-pie.html

Who Dished It Up First: Adapted from Pillsbury via Baked Bree.

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Comments

  1. Such a good idea! I think more recipes need to be reversed. I think it’s great to have a bigger piece of puffed pasty, I always run out of pie crust!

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