Easy Homemade Chicken Pot Pie
- Prep Time: 15 minutes
- Cook Time: 25 - 28 minutes
- Servings: 9
- Course: Soups & Salads
A hearty crust of cornmeal and cheddar holds a creamy, savory filling of chicken and veggies.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Serve up this family favorite without the need to soak or scrub your pan. Simply bake the pot pie in a dish lined with pan lining paper and toss out the mess when dinner is done!
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 2 cloves garlic, minced
- 2 1/4 cups milk
- 1 cup finely shredded Parmesan cheese
- 2 cups frozen mixed vegetables
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon ground black pepper
- 2 cups shredded cooked chicken breast
- 1 package (12 ounces) refrigerated biscuits
- 1/4 cup yellow cornmeal
- 2 tablespoons finely shredded Parmesan cheese
Directions
Step 1
PREHEAT oven to 350°F. Line a 2-quart square baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up.
Step 2
MELT cream cheese over medium heat in a large skillet. Add garlic and whisk until smooth. Whisk in the milk slowly; then add the 1 cup Parmesan cheese. Continue to cook and stir about 5 minutes or until sauce thickens slightly.
Step 3
ADD frozen vegetables, thyme, and black pepper to the skillet. Cook and stir just until boiling. Stir in chicken; heat through. Transfer mixture to the prepared baking dish.
Step 4
DIP biscuit dough rounds in cornmeal to coat.
Step 5
PLACE biscuit dough rounds on top of hot mixture in baking dish, cutting rounds as needed to cover mixture. Sprinkle the 2 tablespoons Parmesan cheese on top.
Step 6
BAKE, uncovered, 25 to 28 minutes or until mixture is bubbly and crust is golden.
Step 7
LET stand 15 minutes before serving.
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