CHICKEN AND BISCUITS FREE

Now spread your filling in a greased 9×13″ pan. Or you may want to reduce the seasonings a bit if your chicken is already seasoned. You can adjust the seasonings to your preferences. I like to add a little bit of garlic powder, onion powder and thyme along with salt and pepper. Now add some frozen peas and carrots or mixed vegetables and some milk. We like to use one can of cream of mushroom and one can of cream of chicken, but you can use two of one flavor if you prefer. Mix together your chopped or shredded chicken with a couple of cans of cream of soup. While the biscuits are in the oven, get your filling ready. So put your biscuits on a sheet pan and bake them for about 8 minutes.

This step isn’t absolutely necessary, it helps keep the biscuits from being too soggy later so it is worth the little bit of effort. The first thing you will want to do is partially bake your biscuits. You can poach some whole chicken breasts or cut them into bite sized chunks and quickly cook them in a skillet. You can also pick up a rotisserie chicken from the store and use some of that.

CHICKEN AND BISCUITS FREE

So feel free to check them out if you want more ideas. There are instructions for cooking chicken breasts from frozen and a bunch of great recipes using leftover chicken on my site. I like to do a bunch at once and plan meals around using the meat for the next few days. You can also quickly cook chicken breasts in the instant pot. You can use leftover chicken so long as it isn’t coated in BBQ sauce or another competing flavor. This recipe starts with a pound of cooked chicken. The larger baking dish also reduces the amount of time it takes in the oven, so this is a little bit quicker all the way around. This recipe hits on a lot of those same notes, but you don’t have to fiddle with pie crust. It is a favorite meal not only of my family but of our friends as well. MiMi’s creamy chicken pot pie is legendary around these parts.

Chicken and biscuits