This yummy recipe is a twist on Chicken Pot Pie. I made some homemade biscuits yesterday and decided to make Creamy Chicken and Biscuits for dinner tonight to use up the biscuits. Due to the Stay at Home Order, I had to use what I could find in my pantry for this recipe. Luckily, I found everything I needed.
Chicken Pot Pie is southern comfort food that is thick and creamy. It reminds me of my childhood when my Mom used to make it. The beauty of this recipe is you can make it old fashioned and high calorie, or you can cut calories to suit your desire. This recipe may skimp on some unnecessary calories but doesn’t skimp on yummy flavor or comfort.
I used an Instant Pot to cook the Creamy Chicken concoction. If you are in the market for one, I highly recommend the one that I have: Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs. You can do so much with an Instant Pot, but my favorite thing about it is using the Slow Cooker option. I put the ingredients in the pot in the morning then go about my day and 6-8 hours later, dinner is ready! You can get the one I have here: https://amzn.to/3d0xN6e
I used the homemade biscuits as the base and then covered them with the Creamy Chicken. There are a few options you can use: After you cook the Creamy Chicken, put a can of biscuits on top of the mixture until the biscuits are cooked. You can also make some dumplings with Bisquick Biscuit/Dumpling Baking Mix. You can also choose to omit the biscuits or dumplings all together. This is a very versatile recipe. You can add whatever kind of vegetables you want or have on hand.
CREAMY CHICKEN AND BISCUITS
1.5 pounds of boneless, skinless chicken breasts
½ diced onion
2 celery stalks, chopped
2 medium carrots, peeled and chopped
2 yellow squash, chopped
½ cup frozen peas
3 or 4 Fresh Dill Sprigs
1 Bay Leaf
1 tsp Garlic Powder
1 tsp Sage
1 tsp Turmeric
Salt and Pepper
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
Place all the ingredients in the Instant Pot except for the peas and soup. Mix together the 2 cans of soup and pour over the ingredients. Set Instant Pot Slow Cooker setting to 8 hours. Add the peas during the last hour of cooking. After the timer goes off, take off the lid, cut up the pieces of chicken into large pieces or you can shred the chicken. Stir the mixture. Serve over biscuits, dumplings, or on its own. Servings: 6 Calories: 307 (without biscuit) 507 with biscuit
I hope you enjoy this recipe and it brings you comfort. Let me know how you liked it! Bon Appetit!
