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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.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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