CHICKEN POT PIE BISCUITS

Chicken Pot Pie Biscuits image

Time 1h

Number Of Ingredients 18

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1/3 cup butter
1/3 cup onion, diced
1/4 cup sliced celery
1/2 cup sliced carrots
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/3 cup flour
1 1/4 cup chicken broth
3/4 cup milk
1/2 pound cooked chicken (a rotisserie chicken is great for this!)
1/2 cup corn
1/2 can diced potatoes
2 packages Pillsbury biscuits (any variety)
1/4 cup melted butter
1 Tablespoon Poppy Seeds
1/2 cup frozen peas (optional)
1/2 cup green beans (optional)

Steps:

In a saucepan over medium heat, combine butter, onions, celery and carrots and cook until soft and translucent about 7 - 10 minutes. Add salt, pepper & celery seed. Mix until incorporated. Add flour and whisk well. This should look like a thick paste. While whisking continually, slowly add chicken broth. Thick paste will slowly thin out. Continue whisking and add milk. Add chicken, corn & potatoes (add peas & green beans if using instead of corn) Mix well. Preheat oven to 325*F Open package of biscuits. Take 1 biscuit and using your fingers, open it up and divide it as you would a hot biscuit you are about to butter. Take 1/2 and stretch it out and place into a greased muffin tin, creating a cup. Place 1/4 cup or less of filling and pour into biscuit cup. Take second half of biscuit and stretch out a little bit and put on top of filling, tucking edges inside muffin tin pocket. Continue until all biscuits are used. Brush melted butter onto top of biscuit and sprinkle with poppy seeds. Bake for 15 minutes or until biscuits are fully cooked and tops are golden. Serve immediately. Any remaining chicken pot pie filling can be frozen or eaten as a chowder the next day for lunch (my favorite way to eat it leftover!)

Nutrition Facts : ServingSize 2