Wednesday, January 4, 2017

Chicken Pot Pie

This is such an easy weeknight meal that has great flavor. The honey butter biscuits give a subtle sweet taste to compliment the other flavors in the dish. I think you and your family will really enjoy this meal!

recipe adapted from here

2 tablespoon butter
2 chicken breasts, frozen or thawed
Chicken Stock
2 cups frozen vegetable medley (mine had corn, carrots, peas, green beans and Lima beans in it)
1 can cream of chicken soup
1 cup milk
1/4 tsp curry
1/2 cup shredded parmesan (I used Locatelli)
S&P to taste (I used about 1/4 tsp salt and 1/8 tsp pepper)
1 can Grands Honey Butter biscuits

Place chicken in crock pot and cover with equal parts chicken stock and water (I used about 3 cups of each). Cook on low heat for 7-8 hours or high heat for 4-5 hours. Remove chicken and tear apart with two forks.

Preheat oven to 425 degrees.

Melt butter in skillet over medium-high heat.  Add in shredded chicken and all remaining ingredients except biscuits.  Heat through about 5 minutes.

Spray baking dish with cooking spray and add mixture to dish. Top with biscuits.

Bake 8 to 10 minutes or until biscuits are brown and chicken mixture is bubbly.

Remove from oven and serve.



  1. Ooh I've never thought to use honey butter biscuits! That sounds amazing!

    1. If I can add biscuits and honey to a recipe, I will ;) Hope you like it as much as we did!

  2. Ohhh thanks for the recipe! I made one the other night with pie crusts and this looks so much easier!

    1. Yes the biscuits make it so yummy! Plus honey & butter- I mean, you pretty much can't go wrong with that combo ;)