Pillsbury creamy chicken in a biscuit how to#

You'll want to start this recipe a couple hours before you plan to bake the pies, since the dough for the crust should chill awhile and the chicken needs to soak in the brine.

Pillsbury creamy chicken in a biscuit how to#

KFC serves up a pie that totally fits the bill, and now I'm going to show you how to make the same thing at home from scratch.

Let stand 5 minutes before serving.Ī good chicken pot pie has perfectly flakey crust and the right ratio of light and dark meat chicken and vegetables swimming in a deliciously creamy white sauce.

Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown.

Place 6 biscuit wedges around edge of each, overlapping slightly and leaving hole in center for steam to escape. Into each of 8 ungreased 10-oz custard cups or ramekins, spoon about 1 cup mixture.

Stir chicken into vegetable mixture return to boiling.

Cut each round into 6 equal wedges set aside.

Using rolling pin, roll each biscuit into a 4-inch round. Meanwhile, separate dough into 8 biscuits.Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender. Stir in potatoes, carrots and green beans.Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened. Stir in flour, bouillon, thyme and pepper until well blended. Add onions cook 2 to 3 minutes, stirring frequently, until tender. In 4-quart saucepan, melt butter over medium-high heat.