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COSTCO CHICKEN POT PIE #chickenpotpie #chickenrecipe #cooking #easydinnerideas #recipe
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COSTCO CHICKEN POT PIE #chickenpotpie #chickenrecipe #cooking #easydinnerideas #recipe

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COSTCO CHICKEN POT PIE #chickenpotpie #chickenrecipe #cooking #easydinnerideas #recipe

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  1. @BigYellowGuy

    Costco Biscuit Chicken Pot Pie
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Yield: 6–8 servings

    INGREDIENTS
    The Base & Veggies
    ½ stick (¼ cup) unsalted butter
    1 medium yellow onion, diced
    ½ yellow bell pepper, diced
    4 cloves garlic, minced

    The Thickener & Liquid Gold
    ½ stick (¼ cup) unsalted butter
    ¼ cup all-purpose flour
    2 tsp chicken bouillon powder
    1 tbsp Salt-Free Tony's
    1 tsp dried thyme
    1 tsp coarse black pepper
    2 cups chicken stock
    1 cup heavy cream
    👉 SALT TO TASTE

    The Filling & Crust
    1 Costco rotisserie chicken, shredded, skin and bones removed (about 4 cups meat)
    3 cups water
    1 cup frozen peas and carrot mix
    ½ cup frozen corn
    1 can Pillsbury Flaky Grands Biscuits (8-count)
    Juices from the bottom of the bag
    Optional: 1 tbsp melted butter or egg wash for the top

    INSTRUCTIONS

    CHICKEN PREP
    Remove the chicken from the bag and separate the meat from the bones. Remove the skin and set it aside. Add the bones and wings to a saucepan with 3 cups of water and bring to a boil.

    FILLING
    Melt ½ stick of butter in a large pan over medium heat. Add the onion and bell pepper. Cook until the onions turn translucent. Stir in the garlic and cook for 30 seconds, or until fragrant.

    Add the Salt-Free Tony's, thyme, and black pepper. Add the remaining ½ stick of butter and stir. Once the butter has melted, add the chicken bouillon and sprinkle the flour over the vegetables.

    Stir constantly for 1–2 minutes to cook out the raw flour taste while toasting the seasonings in the butter. The mixture should look like a thick paste coating the vegetables.

    Once the stock has reduced, slowly pour 2 cups into the pan while whisking to prevent lumps. Once smooth, stir in the heavy cream.

    Bring the mixture to a gentle simmer and cook until it thickens enough to coat the back of a spoon. Taste and add salt only if needed.

    Turn off the heat and add the chopped chicken, frozen peas, carrots, corn, and the juices from the bottom of the bag.

    FLAKY BISCUIT CRUST
    Open the can of Flaky Grands biscuits. Gently pull each biscuit apart to create two thinner rounds, giving you 16 total pieces.

    Arrange them over the filling, slightly overlapping like fish scales. Brush the tops with egg wash for a glossy finish.

    THE BAKE (25–30 min)
    Bake at 370°F for 25–30 minutes, or until the biscuits are fully puffed, deeply golden brown, and flaky, with the gravy bubbling around the edges.

    While the pot pie bakes, place the reserved chicken skin in a dry skillet over medium heat and cook until deeply golden and crispy, flipping as needed. Transfer to a paper towel-lined plate and roughly chop.

    Finally, brush the melted butter over the biscuits and sprinkle the crispy chicken skin over the top.

    Let the pot pie rest for 5 minutes before serving.

    YALL ALREADY KNOW THIS, BUT THANK YOU FOR WATCHING🙏👊, NOTHING HAPPENS WITHOUT YOU.

  4. @shannonsmith8884

    I never had Costco chicken pot pie before I will try to eat it one one day eat for dinner you and you’re family Have a blessed weekend.

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