Chicken Pot Pie with Buttermilk Biscuits
Today I will tell you a Great Peach Crumble Pie Recipe you can easily make this recipe at home. I am going to discuss this recipe in detail. Read this article at the end and after that, you will able to make this recipe at home very easily.
I actually test this recipe at home, you can,t believe that it is very delicious and tasty. Let,s go together and make this recipe in your home. I am telling you all about these recipe ingredients and Method. I am sure that this recipe increases your love with your family and relation.
This recipe is so wonderful!
- 6-ounce container refrigerated biscuits
- 1 tablespoon olive oil
- And add 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken stock or broth
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅓ cup each frozen peas and frozen corn (or ⅔ cup frozen mixed vegetables), keep frozen until ready to use
- Salt and freshly ground black pepper
Cook a biscuit according to package directions.
Meanwhile, heat the oil in a large stockpot or saucepan over medium-high heat. And then Add the chicken and cook for 7 minutes, as far as the pieces are browned on all sides, stirring frequently. Clear away the chicken from the pan, transfer to a plate and set aside.
Melt the butter in the same pan over middle-high heat. When the butter is bubbly, whisk in the flour until silky. Add the chicken stock, oregano, basil, onion powder, and garlic powder and bring to a simmer. Rebound the chicken to the pan with any accumulated juices from the plate. Return to a simmer.
Reduce the heat to little partially cover and simmer for 12 minutes. Add the frozen vegetables and simmer for 5 minutes, until the vegetables are hot. Season to taste with salt and pepper.
Ladle the soup into mugs and top with the biscuits.
Prep ahead: Made the chicken mixture as instructed and, once it cools to room temperature, cover it with plastic and refrigerate for up to 2 days. When you’re ready to serve, warm the mixture in a large saucepan over medium-low heat and top with the freshly baked biscuits.