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Spring Vegetable Chicken Pot Pie

  • Prep 55 min
  • Total 1 hr 15 min
  • Servings 8
  • Pinterest
    872
  • Print
    1K
  • Save
    402
  • Facebook
    142
  • Email
    181

Asparagus and mushrooms bring a taste of spring to this quick and easy chicken pot pie. MORE + LESS -

Ingredients

6
tablespoons butter
1
package (8 oz) sliced mushrooms
1
large onion, finely chopped
2
medium carrots, peeled and sliced 1/4-inch thick
1/4
cup Gold Medal™ all-purpose flour
2 1/4
cups Progresso™ chicken broth (from 32-oz carton)
1
cup whole milk
1
medium Yukon gold potato, peeled and cut into 1/2-inch cubes
4
cups shredded cooked chicken
1 1/2
cups 1/2-inch pieces asparagus
3
tablespoons chopped fresh parsley
1 1/2
teaspoons chopped fresh thyme leaves
1
teaspoon salt
1/2
teaspoon freshly ground black pepper
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits, quartered

Steps

Hide Images
  • 1
    Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 4-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring occasionally, until browned. Add 2 tablespoons of the butter, the onion and carrots; cook 4 to 6 minutes longer or until vegetables are just tender. Add flour; cook and stir about 1 minute or until mixture is coated and flour begins to brown. Beat in chicken broth and milk. Cook and stir 3 to 4 minutes or until thick and bubbly. Add potato cubes; cook 5 minutes. Stir in chicken, asparagus, 2 tablespoons of the parsley, 1 teaspoon of the thyme, and the salt and pepper. Cook 2 to 4 minutes or until potatoes are tender and mixture is hot. Pour into baking dish.
  • 3
    Evenly place biscuit pieces on top. Bake 12 to 16 minutes or until biscuits are golden brown and cooked through. In 1-quart saucepan, melt remaining 2 tablespoons butter over low heat. Remove from heat; stir in remaining 1 tablespoon parsley and 1/2 teaspoon thyme. Brush biscuits with herbed butter.
  • 4
    To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled pot pie filling. Cool filling completely in shallow pan, covered, 1 hour in refrigerator. Pour cooled pot pie filling into dish; cover with another layer of plastic wrap. Freeze pot pie filling about 8 hours or until completely frozen. Transfer frozen pot pie filling to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw in refrigerator up to 48 hours or until completely thawed. Bake, covered, at 400°F about 40 minutes or until filling is hot (165°F in center). Uncover; stir mixture, and place biscuit pieces on top. Bake 12 to 16 minutes or until biscuits are golden brown and cooked through. In 1-quart saucepan, melt remaining 2 tablespoons butter over low heat. Remove from heat; stir in remaining 1 tablespoon parsley and 1/2 teaspoon thyme. Brush biscuits with herbed butter.

Expert Tips

Wild mushrooms can be substituted for the white button mushrooms, making this dish a bit more elegant.

Substituting cooked turkey for the chicken, and green beans for the asparagus makes this dish perfect for transforming any Thanksgiving leftovers.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
200
% Daily Value
Total Fat
22g
35%
Saturated Fat
10g
52%
Trans Fat
1g
Cholesterol
85mg
29%
Sodium
1370mg
57%
Potassium
480mg
14%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
9%
Sugars
8g
Protein
26g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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