Description
Chicken pot pie gets an update! This version is biscuit-topped and delicious. A great way to get kids cooking in the kitchen!
Ingredients
- FOR THE FILLING:
- 3 Tablespoons Butter
- ½ cups Diced Onion
- 3 Tablespoons Flour
- 2 cups Chicken Broth
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 cup Frozen Mixed Vegetables
- 3 cups Cooked Chicken, Cubed
- 1 package (8.8 Oz. Size) Uncle Ben’s Ready Rice (or Similar Amount Of Another Type Of Rice)
- FOR THE TOPPING:
- 1 container (12 Oz. Size) Refrigerated Buttermilk Biscuits
- 1 Tablespoon Dried Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Dried Garlic Powder
- ¼ cups Grated Parmesan Cheese
- FOR THE FILLING:
- 3 Tablespoons Butter
- ½ cups Diced Onion
- 3 Tablespoons Flour
- 2 cups Chicken Broth
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 cup Frozen Mixed Vegetables
- 3 cups Cooked Chicken, Cubed
- 1 package (8.8 Oz. Size) Uncle Ben’s Ready Rice (or Similar Amount Of Another Type Of Rice)
- FOR THE TOPPING:
- 1 container (12 Oz. Size) Refrigerated Buttermilk Biscuits
- 1 Tablespoon Dried Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Dried Garlic Powder
- ¼ cups Grated Parmesan Cheese
Preparation
Heat oven to 400 F.
In a large saucepan melt butter over medium heat. Add onions and cook for about 2 minutes or until soft and translucent. Whisk in flour. Gradually stir in chicken broth and seasoning. Reduce heat and cook for about 5 minutes or until sauce begins to thicken. Stir in frozen vegetables, chicken and cooked rice. Spoon mixture into a greased 9 x 13 baking pan.
Cut the refrigerated biscuits into quarters. Place biscuits in a zip top bag along with the seasonings and cheese. Seal and shake to coat. Place biscuit quarters over chicken mixture.
Bake for 15-20 minutes or until biscuits are golden brown.
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