Pioneer Woman Chicken Pot Pie Biscuits Recipe
If you love comfort food, the Pioneer Woman Chicken Pot Pie Biscuits Recipe is perfect. This dish is warm, creamy and full of flavor. It combines tender chicken, vegetables and a creamy sauce.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen peas and carrots
- 1/2 cup corn
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can refrigerated biscuit dough 8 biscuits
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C) to prepare for baking the biscuits.
Cook the Vegetables
- In a skillet, melt butter and add peas, carrots, and corn. Cook 5 minutes.
Make the Sauce
- Sprinkle flour over vegetables. Stir well to form a smooth mixture without lumps.
Add Milk
- Slowly pour milk into the skillet. Stir continuously until thickened and creamy.
Season the Filling
- Add salt and pepper. Taste and adjust seasoning for a perfect creamy flavor.
Add Chicken
- Stir shredded chicken into the creamy vegetable mixture evenly.
Prepare the Baking Dish
- Grease a baking dish lightly with butter or nonstick spray.
Pour Filling into Dish
- Transfer chicken and vegetable mixture evenly into the prepared dish.
Top with Biscuits
- Place biscuits on top of the chicken mixture. Slightly space them apart.
Bake
- Bake in the oven for 20–25 minutes. Biscuits should be golden brown.
Cool Slightly
- Remove from oven and let cool for 5 minutes before serving.
Notes
- Use cooked chicken for faster cooking.
- Cut biscuits evenly for uniform baking.
- Stir sauce continuously to avoid lumps.
- Use fresh vegetables if available for better flavor.
- Serve warm for the best taste.