48m$10.71Chicken Pot Pie Biscuit Bake
A family-friendly biscuit-topped chicken bake with peas, carrots, celery, and creamy chicken soup. This easy weeknight casserole has classic pot pie flavor with simple grocery-store ingredients.
- Energy
- 311 calories per serving
- Protein
- 25.2 g per serving
- Carbs
- 18.6 g per serving
- Fat
- 15.2 g per serving
- Sodium
- 816 mg per serving
Shopping options
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
onion powder
1 Teaspoon
Kroger® Onion Powder Shaker
1%
unsalted butter
2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
dried thyme
0.5 Teaspoon
Private Selection® Thyme Leaves Shaker
2%
refrigerated biscuit dough
1 Can
Pillsbury™ Grands!™ Southern Homestyle Original Biscuits
100%
boneless skinless chicken breasts
1.25 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
28%
whole milk
0.5 Cup
Kroger® Vitamin D Whole Milk Half Gallon
6%
celery
1 Cup
Sleeved Celery
25%
carrots
1 Cup
Carrots
95%
frozen peas
1 Cup
Kroger® Frozen Sweet Green Peas
42%
canned cream of chicken soup
2 Can
Kroger® Condensed Cream of Chicken Soup
100%
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- boneless skinless chicken breasts-1.25 lb
- canned cream of chicken soup-2 cans
- frozen peas-1 cup
- carrots-1 cup
- celery-1 cup
- refrigerated biscuit dough-1 can
- whole milk-0.5 cups
- unsalted butter-2 tbsp
- onion powder-1 tsp
- dried thyme-0.5 tsp
- black pepper-0.5 tsp
Preheat the oven to 400°F. Dice the carrots and celery, cut the chicken into 1-inch pieces on a separate board, wash hands and tools, then quarter the biscuits.
Keep raw chicken on a separate board and wash hands, knives, boards, and counters after handling it.
Keep fingers clear of the knife blade while cutting vegetables, chicken, and biscuits.
Melt the butter in a large skillet over medium-high heat. Add the chicken, carrots, celery, onion powder, thyme, and black pepper, then cook for 7 to 8 minutes until the chicken is mostly opaque.
Do not taste the chicken mixture at this stage because the chicken is only mostly cooked.
In the casserole dish, stir together the cream of chicken soup and milk until smooth. Fold in the chicken mixture and frozen peas until evenly coated.
Scatter the biscuit quarters over the filling in an even layer. Bake for 22 to 25 minutes until the biscuits are golden brown, the filling is bubbling, and the chicken reaches 165°F in the center.
Check the center with an instant-read thermometer and bake until the chicken reaches 165°F.
Use oven mitts when handling the hot casserole dish.
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