Quick Pot Pies

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This 30 minute meal offers a quick comfort food without sacrificing that delicious chicken pot pie taste with Sister Schubert’s® Dinner Yeast Rolls.

READY In

32 Minutes

PREP TIME

15 Minutes

COOK TIME

17 Minutes

SERVES

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Ingredients

1 package Sister Schubert's® Dinner Yeast Rolls, (10 rolls)

3 tablespoons butter

1/3 cup all-purpose flour

1 1/2 cups chicken stock

1/2 teaspoon fresh thyme, chopped

1 tablespoon chopped fresh parsley

Salt and pepper, to taste

1 1/2 cups chopped cooked chicken breast

1/2 cup frozen carrots and peas, thawed and drained well

Directions

Preheat the Oven

Preheat your oven to 400°F so it’s ready for baking the pot pies.

Prepare the Filling

In a large bowl, combine:
-Cooked chicken
-Frozen mixed vegetables
-Cream of chicken soup
Stir until everything is evenly coated and well mixed.

Season the Mixture

Season the filling with salt and pepper (or additional seasonings if desired). Mix again to distribute evenly.

Prepare the Dough

Unroll the refrigerated biscuit dough and gently flatten each biscuit slightly using your hands or a rolling pin.

Assemble the Pot Pies

Lightly grease individual oven-safe ramekins or a muffin tin.
Press one flattened biscuit into each cup, forming a small crust along the bottom and sides.

Add the Filling

Spoon the chicken and vegetable mixture evenly into each biscuit-lined cup.

Top the Pot Pies

If desired, use an additional flattened biscuit or dough piece to partially cover the top, or leave the filling exposed for a rustic look.

Bake

Place the pot pies in the preheated oven and bake for 20–25 minutes, or until:
-The biscuits are golden brown
-The filling is hot and bubbly

Cool and Serve

Remove from the oven and allow the pot pies to cool for 5 minutes before serving.