Chicken Pot Pie gets an update with this family friendly recipe! This version is biscuit topped and delicious. A great way to get kids cooking in the kitchen!
My oldest daughter has two dreams. One is to be an Olympic gymnast and two, is to own her own restaurant. How she will manage both? I cannot say. But far be it from me to doubt her 10-year-old dreams. It COULD totally happen.
While she is a talented gymnast, I’m thinking the restaurant business is her thing. She is personable, focused, fiscally responsible, passionate and a foodie at heart. She is my child who will try anything and eat everything, watching me as I cook and bake. I can see how eager she is to learn her own way around the kitchen. So far, she is doing an outstanding job!
She has already mastered the art of pancakes, scrambled eggs, omelets, grilled cheese and oatmeal cookies. However, she tells me she is ready to move on to bigger and better things. She tells me she is ready to make dinner. I had just the recipe.
Chicken pot pie that anyone can make
This chicken pot pie was perfect for her little hands. There wasn’t a lot of chopping, just some stove top mixing. The biscuit topping was a snap to prepare. We simply cut canned biscuits in half with kitchen scissors then tossed them with seasoning in a zip top bag. The only thing she needed assistance with was getting the pie in and out of the oven. Easy as pie!
The best part about this pot pie was seeing the smile on her face as she served us up! It was a smile that was full of pride and happiness! The rest of us were pretty happy too after tasting what she prepared!
One day I hope to see my daughter’s dream come true. I hope to be a regular at her restaurant and this chicken pot pie better be on the menu!
I love getting all three kids involved in the kitchen. Between mixing, measuring and stirring, there is always some task for them to perform. I know from experience, they always devour every meal they help prepare. Pride just tastes good.
Ways to get kids cooking:
The littlest hands can add the biscuits to the bag and shake it when ready.
Older kids can use the scissors to cut the biscuits, measure the ingredients and prepare the rice.
Young adults can cut and cook the chicken.
Regardless, the more the kids are involved in the cooking process the more likely they are to eat what is prepared. Plus it is quality family time; and we can all use a little more of that!
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- 3 cups cooked chicken, cubed
- 1 cup frozen vegetables (I used an Italian blend)
- 3 tablespoon butter
- 3 tablespoons flour
- 1/2 cup chopped onion
- 1 8.8 oz Uncle Ben's Ready Rice, cooked
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups chicken broth
For the topping
- 1/4 cup Parmesan cheese
- 1 tablespoon dried onion
- 1 teaspoon dried garlic
- 1 teaspoon paprika
- 1 tube 12oz refrigerated buttermilk biscuits
- Heat oven to 400.
- In a large saucepan melt butter over medium heat. Add onions and cook for about 2 minutes or until soft and translucent. Whisk in flour. Gradually stir in chicken broth and seasoning. Reduce heat and cook for about 5 minutes or until sauce begins to thicken. Stir in frozen vegetables, chicken and rice. Spoon mixture into a greased 9 x 13 baking pan.
- Cut biscuits into quarters. Place biscuits in a zip top bag along with seasoning. Seal and shake to coat. Place biscuit quarters over chicken mixture.
- Bake for 15-20 minutes or until biscuits are golden brown.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 238 Total Fat 13g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 7g Cholesterol 43mg Sodium 409mg Carbohydrates 19g Fiber 1g Sugar 2g Protein 12g