Chicken Pot Pie with Biscuits

Simmer a filling of tender vegetables and juicy chicken chunks, bake with flaky biscuits on top, and wow them with a dinner they'll devour!

5 Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving.

  • Yield: 8
  • Cooking time: 45 Min
  • Rating: 4/5
  • Publisher: Pillsbury.com

Ingredients

  • 1 tablespoon butter or margarine
  • 1 cup chopped onions (2 medium)
  • 1/4 cup all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup milk
  • 2 large baking potatoes, peeled, cubed (about 3 cups)
  • 1 cup julienne (matchstick-cut) carrots
  • 1 bag (12 oz) frozen cut green beans
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk or original biscuits
  • 2 1/2 cups cubed cooked chicken

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