Easy Chicken Pot Pie

Total Time: 1 hr 50 mins Preparation Time: 45 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 6 cups water
• 5 tablespoons knorr's chicken flavor instant bouillon
• 1 (16 ounce) bag baby carrots, chopped
• 1 medium yellow onion, chopped
• 1 cup celery, chopped
• 5 potatoes, unpeeled and diced
• 1 red bell pepper, chopped
• 10 3/4 ounces cream of chicken soup
• 10 3/4 ounces cream of celery soup
• 1 cup sour cream
• 1 tablespoon basil
• 1 teaspoon red pepper flakes
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 3 garlic cloves, crushed
• 16 1/3 ounces pillsbury grands flakey biscuits

Recipe

• 1 in a large stock pot, bring water with chicken flavored bouillon to a boil.
• 2 add chicken breast and cook until done. cool and shred.
• 3 in same water, add basil, pepper flakes, salt and pepper, and garlic cloves, potatoes, carrots, celery, red bell pepper and onion and cook until almost done.
• 4 return chicken to same pot with these ingredients keeping at a medium low heat.
• 5 in a separate bowl, combine cream of celery soup, cream of chicken soup, and sour cream.
• 6 slowly fold into chicken and vegetable mixture.
• 7 if the sauce does not seem thick enough to your liking, in a separate saucepan make a sauce by melting 1/4 c butter, adding 1/4 c flour and stirring constantly until made into paste. add 1/2 & 1/2 or milk, stirring constantly until desired thickness is achieved. add a small amount at a time to chicken mixture, stirring constantly, until desired thickness.
• 8 pour approximately 1/3 of chicken mixture into an 8 x 8 casserole dish. repeat with remaining chicken mixture for later use -- or cool this mixture completely and then separate into (2) ziploc freezer bags. label and date bags to thaw and bake later.
• 9 if you are ready to bake your casserole as soon as you have made the chicken mixture: layer with biscuits and bake at 350 for approx 15-20 minutes or until biscuits are golden brown.
• 10 if, however, you are making this dish ahead of time, then refrigerate in casserole dish until ready to bake; approx one hour before eating.
• 11 bake, covered, chicken mixture only, at 350 for approximately 50 minutes or until hot all the way through.
• 12 layer with biscuits and return to oven for approx 15-20 minutes longer, or until biscuits are golden brown.
• 13 note: this recipe can be easily adjusted down to 1/2 for (2) 9 x 13 casserole's or to 1/3 for (3) 8 x 8 casseroles, as stated above.
• 14 also, when layering my biscuits over chicken mixture, i sometimes will "peel" the biscuits down to make sure i have enough to cover everything. this is why i use the grands -- they are thicker in size and can be "peeled" down.