We love taking traditional recipes and putting our own modern spin on it. We really enjoyed baking this chicken pot pie for dinner this week. We don’t know about you guys but making traditional crust for pot pie is time consuming not really practical for a quick weeknight dinner, this is why we opted for a minimal effort crust… Pillsbury buttermilk biscuits.
We are always trying to get more veggies into our diet so we decided to mix some fresh and canned in this recipe. We picked canned corn and peas because we think that they work really well in a stew or soup base. Chopping up fresh carrots and onions really gives this pot pie a extra bang of flavor.
If your local market does not carry the miniature biscuits, we suggest cutting them up. Slice each biscuit horizontally “in half” and place the dough over the mix and bake for 5-10 min longer with a lid or foil over your baking dish. We hope you enjoy this recipe, happy cooking everyone.
Inspirational quote of the day. “If God had intended us to follow recipes, He wouldn’t have given us grandmothers.” – Linda Henley