1 (16.3 oz) tube refrigerated large biscuits (like Pillsbury Grands)
Instructions
Preheat oven to 375 degrees. Spray a 10 inch, deep-dish pie pan with nonstick cooking spray. Set aside.
In a medium saucepan, melt butter over medium-high heat. Add onion, saute for 3 to 4 minutes, or until onion is translucent but not browned. Stir in flour; cook 1 minute more. Whisk in white wine. Bring to a boil. Add chicken broth, salt, poultry seasoning, and carrot. Continue cooking until carrot is tender-crisp, about 5 minutes. Stir in peas, corn and chicken. Cook until the mixture is bubbling.
Pour the hot chicken mixture into the prepared pie pan and top with the biscuits.
Bake 15 - 18 minutes, or until the biscuits are golden brown and the filling is bubbly.
Originally Submitted
8/20/2011
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You can add this Great Chicken Pot Pie (from a can) recipe to your own private DesktopCookbook.
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