Preheat oven to 375 degrees. Place biscuits 1-inch apart on a baking sheet; sprinkle with Parmesan cheese. Bake for 11 to 15 minutes or until golden. Cool on a wire rack.
The ultimate comfort food: chicken pot pie. Make it in a flash when you use biscuits instead of a crust and rotisserie chicken.
Servings and Ingredients
|4 Hy-Vee buttermilk biscuits|
|4 tsp. Hy-Vee grated Parmesan cheese|
|1 tbsp. Hy-Vee unsalted butter|
|¼ c. shallot, finely chopped|
|2 clove(s) garlic, minced|
|3 c. Hy-Vee frozen mixed vegetables|
|1 (12-oz.) jar Hy-Vee chicken gravy|
|½ c. Hy-Vee skim milk|
|¼ c. Hy-Vee sour cream|
|1 tbsp. fresh thyme leaves , chopped|
|¼ tsp. Hy-Vee ground black pepper|
|1 Hy-Vee rotisserie chicken, skin removed, deboned and shredded|
Things To Grab
- Large baking sheet
- Wire cooling rack
- Large skillet
- Medium bowl
- 4 serving bowls
In a large skillet melt butter over medium-high heat. Sauté shallot and garlic in butter until tender. Stir in frozen vegetables; cook for 2 minutes, stirring occasionally.
In a medium bowl, combine gravy, milk, sour cream, thyme and pepper. Stir chicken and gravy mixture into skillet. Cook and stir until heated through. Spoon mixture into serving bowls; top each serving with a biscuit.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 150mg
- Sodium: 1410mg
- Total Carbohydrates: 36g
- Protein: 57g