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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
680 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 150mg
- Sodium: 1410mg
- Total Carbohydrates: 36g
- Protein: 57g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Spring 2012, Hy-Vee Seasons Back to School 2013.