Classic Chicken Pot Pie with Flaky Biscuit Topping
Equipment
- 3-quart baking dish
- mixing bowl
- knife
- Cutting board
Ingrediënten
- 2 cans 10 3/4 oz. each cream of broccoli soup
- 1 cup milk
- ¼ tsp. crushed thyme leaves
- ¼ tsp. pepper
- 4 cups cooked cut-up vegetables (e.g., broccoli, carrots, potatoes)
- 2 cups cubed cooked chicken or turkey
- 1 can 10 oz. Hungry Jack flaky biscuits
Instructies
- Preheat the oven to 400°F (200°C).
- In a 3-quart baking dish, combine the cream of broccoli soup, milk, thyme, and pepper.
- Stir in the cooked vegetables and cubed chicken.
- Bake in the preheated oven for 15 minutes or until the mixture begins to bubble.
- While the dish is baking, cut each biscuit into quarters.
- Remove the dish from the oven and stir the mixture.
- Arrange the biscuit pieces over the hot chicken mixture.
- Return the dish to the oven and bake for an additional 15 minutes, or until the biscuits are golden brown.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty chicken pot pie with a Chardonnay or a Sauvignon Blanc. Both wines offer a good balance of acidity and fruitiness that complements the creamy texture and savory flavors of the dish.Nutritional Information
Calories: 380 kcal | Carbohydrates: 42 g | Protein: 21 g | Fat: 16 g | Fiber: 4 g | Sugar: 6 g
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