Chicken Pot Pie
Prep Time
15 mins
Cook Time
18 mins
Course: Main Course
Keyword: chicken, chicken pot pie
  • 3 chicken breasts boneless and skinless, cooked and cubed
  • 10 mushrooms sliced
  • 1 red pepper chopped
  • 3/4 cup frozen peas
  • 1 onion chopped
  • 1/2 tsp. salt
  • 1/2 tsp. ground sage
  • 1/4 tsp. marjoram
  • 1/4 tsp. thyme
On the day of cooking:
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
  • 340 g package Pillsbury Country Biscuits
Assembly instructions:
  1. Cook and cube chicken. Allow to cool.
  2. Chop onion and red pepper and slice the mushrooms.
  3. Add the chicken, onions, red peppers, mushrooms, and peas to a large resealable plastic bag. Add in the seasonings and give it a quick shake. Remove excess air from the bag, seal and freeze.

Cooking instructions:
  1. Take the filling out of the freezer to thaw. Dump the bag contents into a skillet over medium-high heat. Cook for 5 minutes.
  2. Add the butter and flour and stir. When well mixed in, slowly pour in the milk.
  3. Heat for another 3-5 minutes until sauce has thickened slightly.
  4. Transfer the chicken pot pie filling to a casserole dish.

  5. Top with the country biscuits.
  6. Bake at 400° for 18-20 minutes and the biscuits are golden brown.