Chicken Pot Pie with Rosemary Biscuits Recipe

Name: Chicken Pot Pie with Rosemary Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Oil (or Nonstick Cooking Spray); 1 cup Chopped Onion; 1- 1/2 cup Large-diced Carrot (about 6 Medium Carrots); 1- 1/2 pound Boneless Skinless Chicken Tenders; 1 cup Water; 2 cans Condensed Cream Of Chicken Soup (10.75 Ounce Each); 12 ounces, weight Kernel Corn (canned, Drained Or Frozen, Thawed); 12 ounces, weight Cut Green Beans (canned, Drained Or Frozen, Thawed); 1 Tablespoon Fresh Ground Pepper (to Use As Needed); 1 Tablespoon Kosher Or Sea Salt (to Use As Needed); 2 cans Refrigerated Biscuits (16 Biscuits); 6 Tablespoons Butter, Melted; 1 clove Garlic, Pressed Or Chopped; 1/4 cups Shredded Parmesan Cheese; 1- 1/2 Tablespoon Finely Chopped Fresh Rosemary

Servings: persons

1 Tablespoon Oil (or Nonstick Cooking Spray)
1 cup Chopped Onion
1- 1/2 cup Large-diced Carrot (about 6 Medium Carrots)
1- 1/2 pound Boneless Skinless Chicken Tenders
1 cup Water
2 cans Condensed Cream Of Chicken Soup (10.75 Ounce Each)
12 ounces, weight Kernel Corn (canned, Drained Or Frozen, Thawed)
12 ounces, weight Cut Green Beans (canned, Drained Or Frozen, Thawed)
1 Tablespoon Fresh Ground Pepper (to Use As Needed)
1 Tablespoon Kosher Or Sea Salt (to Use As Needed)
2 cans Refrigerated Biscuits (16 Biscuits)
6 Tablespoons Butter, Melted
1 clove Garlic, Pressed Or Chopped
1/4 cups Shredded Parmesan Cheese
1- 1/2 Tablespoon Finely Chopped Fresh Rosemary

1
FILLING: Spray a large skillet with nonstick spray or add a little bit of olive oil.
2
Add chopped onion, carrots and seasoned chicken to skillet, cooking on medium-high.
3
Turn chicken to cook the other side and add water.
4
Simmer to finish cooking chicken and let liquid reduce by about half.
5
Use forks or a knife to shred/cut chicken into bite-size pieces.
6
Stir in 2 cans of condensed soup, drained or thawed corn and drained or thawed green beans.
7
(If this skillet isnt large enough or isnt oven-proof, transfer the filling to a large baking dish or 9x13 pan.)
8
ROSEMARY BISCUIT CRUST: Melt butter in medium sized bowl.
9
Add garlic, parmesan, chopped rosemary and a dash of fresh-ground black pepper.
10
Dip biscuit dough in the butter mixture, picking up some of the parmesan and rosemary in the process.
11
Cover chicken filling with the dipped biscuits.
12
Cover and bake at 350F for 15 minutes.
13
Uncover, increase heat to 400F and bake an additional 15-20 minutes, until biscuits are fully cooked and golden.
14
Your house will smell amazing.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tablespoon Oil (or Nonstick Cooking Spray), 1 cup Chopped Onion, 1- 1/2 cup Large-diced Carrot (about 6 Medium Carrots), 1- 1/2 pound Boneless Skinless Chicken Tenders, and more.

Yes, Chicken Pot Pie with Rosemary Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie with Rosemary Biscuits

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