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!
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Comments

  1. Donna says

    This looks like such comfort food. And it’s getting that time of the year where I love to eat comfort foods! Thanks for sharing!

  2. Jay says

    Christa,
    What kind of biscuits do you use for this recipe. and how large (diameter) are your muffin pan cups? I tried this recipe and found I couldn’t roll out the biscuits enough to cover the tops of the muffins. I want to try again, but the next time I try it I would like to have the same result you get. Thanks!

    • Christa says

      Hi Jay,

      I used these biscuits: http://www.walmart.com/ip/Great-Value-Jumbo-Flaky-Biscuits-12.4-oz/10533861 just Walmart brand Flaky Biscuits! As far as the diameter of my muffin pans I’m really not sure, they’re just standard muffin pans, my guess is that you filled them up too much or didn’t roll them out enough. Mine were rolled fairly thin, if you look at the picture where I spread them out on the muffin pan that may be able to provide more insight!

      I hope it works out better for you next time!

  3. Paige says

    Two questions:

    1. How many mini-pies did this make?

    2. Do you think this technique would work with puff pastry? I like a flakier crust for my pot pies than I thinking biscuits would have.

    Thanks!

    • Christa says

      I made 8 mini pot pies and had left over mixture that I served over rice the next dinner. So I would say you could easily make 16. I just didn’t need to make that much!

      I think it would work for a puff pastry as well, but I haven’t tried it so I’m not entirely sure. Let me know if you do and how it works! And as I side not I used the “flaky biscuits” and I thought they had a great flake to them!

      • Paige says

        I made these the other night with puff pastry instead of biscuits. The puff pastry doesn’t stretch as much as biscuit dough does and most of juice/gravy ran out and burned a little in the oven. As a result, they were exceedingly ugly but very tasty. I don’t think I would make it again with puff pastry but everything else was yummy!

  4. Jen says

    These look amazing…thanks for sharing!! Just wondering if you could freeze these and if so should I do it after baking you think or before?

  5. Lisa says

    Have you ever tried making them and then freezing them? I’m wondering if this would make a good freezer meal….look easy enough to make in mass and sounds delicious!

  6. says

    Quick question for you… let’s say I can’t find the Knorr tub of Chicken stock. How many ounces of chicken stock would you use? Or what size I guess is the tub?

  7. Stacia says

    I made these last night and they were so good! I used VegAll instead of chopping and cooking the veggies, and I used extra cream and some roux (butter and flour) to thicken the sauce. I had trouble making the dough fit around the filling, since I didn’t have a roller to roll them out with and had to use my fingertips. I managed to get half of them to work, but the other half were ugly (still tasted perfect though!). Also, an additional tip is to get 2 cans of biscuits, as I had a ton of filling left when I was done. I have a pic but not sure how to add it here…

  8. redballn says

    I like Lisa am wondering if these can be frozen. Christa if you get a moment can you reply to that? Thanks.

  9. Jazmine says

    I just made these. They are soooo good. I accidentally added to much Thyme, but it did not make them bad. I did add potatoes, because I like them in Pot Pies. I also looked at my Marie Calender box and saw they added sugar and salt. So I added just a little of both in mine as well. Thanks so much. Even my 2 yo ate a big one all by himself. I was surprised because he never seems to like chicken. My mom stole my left over filling too. LOL

    • Christa says

      My two year was really happy with them too. I used my left over filling for the next night’s meal over rice! YUM!

  10. karen says

    This probably seems a silly question but just what is a biscuit,it isn’t something we have here in the UK or we call it something different,at first I assumed it was puff pastry but on reading the comments it isn’t.Any ideas ?or even if you were making these ‘biscuits’ yourself what are the ingredients and the making method?
    thanks…

      • karen says

        Thanks,when I googled biscuits all I got was what you would call cookies recipes ,it must be a search engine setting.I will give this a try at the weekend.

        • Susan says

          Karen,
          You could easily use puff pastery or even pie dough, both of which you should be able to find in your grocery story (Sainsbury’?) In the meantime, here is a recipie for American biscuits which I am copying from the Fannie Farmer Cookbook. Please bear in mind that in the US, we are still non-metric. If something calls for a cup, use a proper teacup for the measure, a proper teaspoon, a proper tablespoon and so forth. Here goes:
          Baking Powder Biscuits
          2 cups flour
          1/2 teaspoon salt
          4 teaspoons baking powder
          1/2 teaspoon cream of tartar (it’s a powder. you’ll find it with the spices)
          1 Tablespoon sugar
          1/2 cup vegetable shortening (do you have Crisco? you could substitute butter, if you have to)
          2/3 cup milk
          Sift together all the dry ingredients.
          blend with the shortening in a pastery blender or a hand blender until it resembles a coarse meal. Add the milk and stir until the dough forms a ball. Turn the dough onto a lightly floured board and kneed gently. Pat with your hands until it’s about 1/2 inch thick(about half the depth of your thumbnail)
          Cut into rounds.
          If you like, you may bake in a preheated 420F (220C) oven on a lightly greased pan or cookie sheet for 15-20 minutes.
          They will slighly resemble scones. We use them here as dinner rolls, served hot with butter. In the Summer, my Mum and Granny used to bake these, split them in half, put fresh strawberries on them and then a heaping of fresh whipped cream. That is American Strawberry shortcake. (cut up the strawberries or swash them with a fork, sprinkle some sugar over them and let them “weep” in the fridge for 20-30 minutes before you serve them on the buscuits)
          Good Luck with all this and enjoy!

    • elli says

      Karen–Not a silly question at all…rather a cultural one. Most Americans don’t have a clue what bangers are…and don’t even casually ask for a rubber here–you will NOT get a pencil eraser!
      Your search engine is UK based, and what you call biscuits, we call cookies. Our biscuits are are similar to dinner rolls, but tend to be a denser, heavier consistency. Krista and Susan gave you good info on making your own or substituting something else.

  11. says

    Thanks for the great idea! Is the crust crunch like pie crust can taste (I love pie crust) or is it more like having bread? I am excited to try this. I love pot pies.

  12. Mary says

    I just finished making these. The filling is tasty and the Walmart buttermilk large biscuits roll out perfect. I have about a cup of filling left to serve with potatoes or something. I will definitely make these again!

  13. Tanya says

    Hi Christa! I just made this recipe and it is simply delicious and easy to make. Thank you very much for sharing this wonderful recipe.

    • Christa says

      You can make appx 16 pot pie biscuits or you can do what I did, make 8 and use the rest of the filling for another night’s meal!

    • Christa says

      I’m sure adding potatoes would be yummy, I’d be a little afraid that it would be too filling at that point with two starches (potatoes and bread).

  14. Sam says

    Just made these tonight and they were great. However, I had at least TWICE as much filling than I could use to fill 8 biscuits. Next time may have to buy 2 cans of biscuits and make twice as many!

    For those of us that are trying to lower our sodium intake, here’s my modification: I used 2 cups of ultra-low sodium chicken stock (I used Pacific Natural Foods Low Sodium stock – only 80 mg of sodium per cup). Far less than what’s in the Knorr’s (even their “reduced sodium” variety has almost 2,000 mg of sodium per tub).

    Also instead of removing the vegetables, I just removed about 1/2 cup of the liquid into a small bowl, added the cornstarch to that, mixed well (until no lumps) and then added back to the pot with the cream & the chicken.

    • Christa says

      There is absolutely extra filling, as I mentioned in my post I used the rest for another night’s meal, I served the filling over rice and it was absolutely delicious.

      Thank you for the lower sodium modification and I think we can all use a little less sodium in our life :)

  15. Tracey says

    Just made these tonight. Everyone loved them. This s a great recipe. I’m so glad I found this. It was very easy to make. This is definitely going on my list to make again.

    • Denise says

      Janice have you tried the Bisquick yet? If so how’d they turn out. Our house is also dairy free what can be used in place of the cream?

  16. says

    I made these tonight, they where great. I did it a little different then yours, I boiled chicken thighs I think they hold moister better then breast. So I boiled the chicken for 3hr on a very low heat in chicken stalk. Then I chopped up the chicken after it cooled then I took 2 cups of the chicken broth that I cooked the chicken in and added Bisquick till it thickened up. Then I added the chicken and all of the other ingredients and filled the dough. Thank for sharing I love trying new thing’s…

  17. Ellie says

    These. Are. EXCELLENT!!! Mine just came out of the oven and I’m stuffing my face as I type this. Genius!! I noticed the biscuits weren’t sealing that great after I spooned the filling in, so I brushed on a little egg wash along the edge and that helped everything stay put. I’m definitely making these for superbowl sunday! THANK YOU FOR THIS WONDERFUL RECIPE :)

  18. Kathi Bunny Tagliamonte says

    What kind of biscuits did you use? I am not familiar with canned buscuit products, so a jump start would help :)

    • Christa says

      1 tub=1 cup however in this recipe the tub is used more for added flavor. So instead of boiling the vegetables in 2 cups of water, bowl the vegetables in two cups of chicken stock!

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  1. […] was how simple the whole recipe looked. I immediately visited the blog and read the instructions. Little BGCG and Among Other things blog described this wonderful recipe as individual mini pot pies. This really got me thinking at […]

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