Chicken Pot Pie Biscuits #NewKnorrStock

I’ve been wanting to make mini pot pies with biscuits for FOREVER. I just knew that Mason would love it and devour it and guess what?! I was right! When I was at BlogHer this year Knorr was there and they handed out their new HomeStyle Stock. It comes in little tubs, is concentrated and takes up minimal space in our pantry which is perfect because we don’t have a very large area to store foods! So when I got the chance to work with Collective Bias and Knorr to use their Homestyle stock with a recipe from their site I knew I had to do it and I hoped that they would have Chicken Pot Pie!

Chicken Pot Pie Biscuits

The homepage of Knorr allows you to search for recipes by the type of product you have:

 

So that’s exactly what I did and on the very first page was Chicken Pot Pie.  I used the base of that recipe to create my Chicken Pot Pie Biscuits! You want to start off by cleaning and dicing 1 1/2 lbs of chicken into bite sized pieces. Then marinate it for 15 minutes in 1/2 teaspoon thyme, 1/2 teaspoon pepper and 1 1/2 tablespoons of extra virgin olive oil.

It’s really important that the chicken is diced into very small pieces, otherwise the biscuits run the chance of not having a piece of meat in each bite!

While the chicken is marinating dice 3 small carrots and 6 pieces of celery into bite sized pieces (again the smaller the better). Peal about 6 pearl onions and dice as well (not pictured, I just added them to the pot because I wanted to get the carrots and celery going).

Bring two cups of water to a boil and add the carrots, celery and pearl onions and let simmer until veggies are soft.

Drain the vegetables and set aside. Be sure to reserve the the vegetable stock. Add the Vegetable stock back to the pan and add 1 tub of Knorr HomeStyle Stock. Bring the vegetable stock and chicken stock to a simmer then add 1 1/2 tablespoons of cornstarch mixed with a little bit of water to the pot.

Mix together then stir in 3 tablespoons  heavy whipping cream, stir again.

Then add the chicken and vegetables, bring to a simmer and cook until the chicken is no longer pink!

While the filling is cooking, open a can of biscuits and roll out each one.

Line the muffin pan with the rolled out biscutis (you’ll probably have to do 3-4 at a time).

Once the filling is finished add it to the biscuits and seal the top.

Bake according to package directions on the biscuits (for me it was 350 degrees for 15-17 minutes). Once done let cool for about 5 minutes and then carefully take the chicken pot pie biscuits out and serve immediately!

They came out so good:

Chicken Pot Pie Biscuits

Chicken Pot Pie Biscuits

Mason LOVED them and so did my little brother! For Mason is was very filling and well rounded,  it had a bread/starch, vegetables  and protein. For adults it’s going to need a little something more, I suggest serving it over a small serving of rice so you can mix the sauce in with the rice, YUM!

****PLEASE NOTE  there WILL be extra filling if you only use ONE can of biscuits. Like I mentioned above I used the extra filling to create ANOTHER meal. You can do that or you can buy another can of biscuits.*****

Chicken Pot Pie Biscuits

Ingredients

1-1/2 lbs. boneless, skinless chicken breasts, cut into cubes
1 1/2 Tbsp. extra virgin olive oil
1/2 tsp. Thyme
2 cloves garlic, chopped
1/4 tsp. black pepper
2 cups water
3 medium carrots peeled and diced into small pieces
6 ribs celery diced into small pieces
Pearl onions, peeled
1 tub Knorr® Homestyle Stock - Chicken
1-1/2 Tbsp. cornstarch
3 Tbsp. heavy or whipping cream
2 cans biscuits (16 total)

Directions

  1. Clean and dice chicken into small bite sized pieces. Marinate for 15 minutes in 1 1/2 tbsp. extra virgin olive oil, 1/2 tsp. Thyme, 1/4 tsp. black pepper and 4 cloves of garlic.
  2. Boil two cups of water in a medium sauce pan. While the water is waiting to boil peel and dice 3 medium carrots, 6 ribs of celery and pearl onions. Once the water has boiled add the vegetables and cook for approximately 5 minutes.
  3. Drain the vegetables and reserve the vegetable stock.Put the vegetable stock back in the pan and add 1 tub of the Chicken Flavored Knorr HomeStyle Stock. Once the stock is simmering add the cornstarch mixed with a little bit of water. Then add 3 tablespoons of cream, the chicken and vegetables. Cook until the chicken is no longer pink.
  4. While the filling is cooking open up your canned biscuits, roll them out and set them up in the muffin pan. Once the filling is done using a large spoon or ladle put the filling in the muffin tin and seal the biscuit over the top. Repeat until all biscuits are filled and sealed.
  5. Bake according to biscuit directions on package, let cool for 5 minutes and serve!

Notes

If you don't have the Knorr tubs instead of cooking the vegetables in water cook them in an equal amount of chicken stock (2 cups).

http://littlebgcg.com/2011/10/chicken-pot-pie-biscuits-newknorrstock.html

Disclosure: This project has been compensated as part of a social shopper insights study for  #collectivebias. All opinions are 100% my own!
Test
Little BGCG Media Kit

Check it Out!


Fatal error: Uncaught Exception: 12: REST API is deprecated for versions v2.1 and higher (12) thrown in /home/christag/public_html/wp-content/plugins/seo-facebook-comments/facebook/base_facebook.php on line 1273