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Biscuit Topped Chicken Pot Pies

 

Ingredients

  • 1/3 cup of diced celery

  • 1/3 cup of diced onion

  • 3 tablespoons of Challenge Butter

  • 1 can of condensed cream of chicken soup

  • 8 ounces of Challenge Cream Cheese

  • 1 ½  cup of milk

  • 12 ounce bag of frozen vegetables

  • 1 ½ cup of diced rotisserie chicken

  • 6 frozen biscuits

  • 1/2 cup of shredded cheddar cheese

  • 2 tablespoons of fresh diced parsley

 

Directions

  1. Preheat oven to 375 degrees. Melt butter in a large pan over medium heat. Add celery and onion and cook until softened. Stir in soup and cream cheese. Whisk until smooth, add milk.

  2. Stir in frozen vegetables and chicken.

  3. Spoon chicken mixture into 8 large ramekins.

  4. Top each dish with a frozen biscuit.

  5. Place into oven and bake for 20minutes. Biscuits should be baked through and mixture should be bubbly.

  6. Remove and sprinkle with cheese. Place back into oven for 2-3 minutes until cheese melts.

  7. Remove cool for 5 minutes. Sprinkle tops of each biscuit with fresh parsley and serve.

Note: If ramekins are not available, you also use an 8x10 glass baking dish. Pour chicken mixture in dish, and place biscuits on top. Bake as directed.

If you prefer canned biscuits, follow the baking directions on can to adjust bake temperature and time.

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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