No need to reach for your rolling pin to make this biscuit-topped chicken pot pie.
Thisstore-bought shortcutwill save time while yielding an irresistibly flaky pot pie top.
Learn how to make chicken-and-biscuit pot pie.
Credit: Photographer: Antonis Achilleos, Prop Stylist: Christina Brockman Food Stylist: Emily Nabors Hall
If serving a crowd, aside saladorroasted vegetableswould be a good complement, along with white wine.
To reheat, place in a preheated 375F oven until hot throughout.
fresh green beans, trimmed and cut into 1-in.
pieces (2 cups)
1/4cup plus 3 Tbsp.
all-purpose flour
4cups chicken broth
3(about 1 lb., 11 oz.
total) boneless, skinless chicken breasts, cut into 1-in.
chopped fresh parsley, plus 12 fresh parsley leaves for biscuits
1 1/2Tbsp.chopped fresh thyme
2tsp.
black pepper, plus more for biscuits
12frozen buttermilk biscuits (from 1 [25-oz.]
pkg., such as Pillsbury Grands!)
Directions
Prepare oven and baking dish:
Preheat oven to 375F.
Grease a 13- x 9-inch baking dish with butter.
Add green beans, and cook, stirring occasionally, 2 minutes.
Sprinkle flour evenly over vegetables, and cook, stirring constantly, 1 minute.
Reduce heat to medium; stir in chicken, parsley, thyme, salt, and pepper.
Microwave remaining 1 tablespoon butter in a small microwavable bowl on HIGH for 20 seconds.
Brush tops of biscuits with butter, and top each biscuit with a parsley leaf and additional pepper.
Let stand for 10 minutes; serve.
For ashepherd’s pie, use mashed potatoes.
Pot pies can be made with a variety of fillings.
you’ve got the option to substitute homemade biscuits for store-bought.
Just prepare biscuits and freeze for 1 hour before using.
Thawed biscuits will overcook and burn while the rest of the pot pie bakes.
it’s possible for you to also experiment with other types of herbs and seasonings.
