Biscuit-Topped Chicken Potpie

Photo by Jo A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    buttermilk biscuits

  • 4

    tsp grated Parmesan cheese

  • 1

    tbsp butter

  • 1/4

    c. finely chopped shallot (2 medium)

  • 2

    cloves garlic, minced

  • 3

    c. frozen mixed vegetables

  • 1

    (12 ounce) jar chicken gravy

  • 1/2

    c. skim milk

  • 1/4

    c. sour cream

  • 1

    tbsp fresh thyme leaves

  • 1/4

    tsp ground black pepper

  • 1

    rotisserie chicken, skin removed, deboned and shredded

Directions

Preheat oven to 375 degrees. Place biscuits one inch apart on a baking sheet; sprinkle with Parmesan cheese. Bake for 11 to 15 minutes or until golden. Cool on a wire rack. In a large skillet melt butter over medium-high heat. Sauté shallot and garlic in butter until tender. Stir in frozen vegetables; cook for 2 minutes, stirring occasionally. In a medium bowl, combine gravy, milk, sour cream, thyme and pepper. Stir chicken and gravy mixture into skillet. Cook and stir until heated through. Spoon mixture into serving bowls; top each serving with a biscuit.

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