Easy chicken pot pie that tastes like you cooked all day.
- 1/4 teaspoon black pepper
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon celery seed
- 2 small cans cream of chicken soup
- 4 boneless skinless chicken breasts cooked and shredded or cubed
- 1 tb oil
- 3/4 cup sliced celery
- 1 white onion diced finely (about 1 cup)
- 1/2 to 1 soup can water or broth
- 1 (16.3 ounce) can pillsbury grands buttermilk biscuits
- 1 small bag of mixed vegetables or peas and carrots thawed
- frozen diced potatoes (i use half of a small bag)
- Carbohydrate 0.8961975 g
- Cholesterol 547.52 mg
- Fat 65.8851226095574 g
- Fiber 0.331875004708767 g
- Protein 218.1948375 g
- Saturated Fat 10.1367425141855 g
- Serving Size 1 1 Recipe (1012g)
- Sodium 624.74525 mg
- Sugar 0.564322495291233 g
- Trans Fat 5.73023500525766 g
- Calories 1521 calories
Step-by-step
- Saute celery and onion until soft.
- Add the red of the ingredients and heat until potatoes aren't frozen.
- Pour mixture into a buttered casserole pan
- Tear biscuitsinto pieces and place on top of mixture
- Bake at 350 for 12-15 minutes, until biscuit pieces are done.
Traditional pastry crusts demand chilled fat and precise lamination, whereas canned buttermilk biscuits bypass delicate dough work entirely while delivering substantial crust coverage. Shredded chicken behaves differently than raw cubes in a quick sauce, absorbing moisture evenly without releasing excess water during the bake. Searing the diced aromatics in a heavy skillet first breaks down their cellular walls, concentrating sugars before any canned soup enters the pan. Storing the unbaked assembly in the refrigerator for up to twenty-four hours allows the starches in the frozen potatoes to hydrate fully before hitting the oven.
Timing requires attention when combining cold canned soup with thawed vegetables and frozen potatoes. Bringing the filling mixture to a simmer on the stovetop ensures the interior reaches safety thresholds before the baking phase begins. Placing the casserole in a 350 degree Fahrenheit oven concentrates the thermal energy strictly on browning the biscuit dough without overcooking the tender poultry underneath. Tearing the biscuit pieces into uniform quarters promotes even heat penetration throughout the dough layer.
Visual cues dictate doneness far better than clock time alone when dealing with layered casseroles. Pull the pan from the oven only when the biscuit tops turn deep golden brown and the interior sauce bubbles visibly at the edges. Allowing the dish to rest for ten minutes post-bake lets the starches set, making portioning cleaner without structural collapse. Metal baking pans conduct heat faster than ceramic alternatives, yielding crisper bottom edges along the casserole perimeter.
Leftover portions keep safely in a sealed container for three days, though reheating requires moderate temperatures to prevent the poultry from drying out. Adding a tablespoon of broth before microwaving restores lost moisture to the thickened sauce. Freezing the assembled, unbaked pie is not recommended due to the texture changes in canned biscuits upon thawing. Portion control remains straightforward when utilizing standard casserole dimensions that divide neatly into four distinct servings.
