- 2 tablespoons butter
- 1/2 cup finely chopped onion (about 1 small onion)
- 1/2 cup finely chopped celery (about 4 ribs)
- 1 cup diced red bell pepper (you can use one small pepper)
- 1/2 cup sliced fresh mushrooms
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1/4 teaspoon dried tarragon
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 2 1/2 cups chopped cooked chicken
- 1/2 (16-ounce) package frozen peas and carrots, thawed
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Melt butter in a large skillet over medium-high heat; add 1/2 cup onion, 1/2 cup celery, bell pepper and 1/2 cup sliced mushrooms, and sauté 2 to 3 minutes or until tender.Whisk in cream of chicken soup, 1/2 cup milk, and 1/4 teaspoon dried tarragon; cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add 1 cup Cheddar cheese, stirring constantly, until cheese melts. Stir in cooked chicken, peas and carrots, diced pimiento, salt, and pepper. Cook over low heat, stirring often, 10 minutes or until thoroughly heated.
Spoon warm chicken mixture evenly into Biscuit Bowls.
Chicken Pot Pie in Biscuit Bowls: Substitute 1 (10-ounce) thawed package frozen mixed vegetables for peas and carrots. Add 1/2 teaspoon dried thyme and 1/2 teaspoon poultry seasoning. Omit tarragon, sliced mushrooms, and pimiento. Proceed with recipe as directed.
- 1 (16.3-ounce) can refrigerated jumbo flaky biscuits
- Vegetable cooking spray
Roll each biscuit to a 5-inch circle.
Invert 8 (6-ounce) custard cups or ramekins, several inches apart, on a lightly greased baking sheet. Coat outside of cups with cooking spray. Mold flattened biscuits around outside of custard cups, and bake at 350° for 14 minutes. Cool slightly, and remove biscuit bowls from cups.
If you don't have custard cups, you can use your muffin tins, no problem. Just be sure to use plenty of spray so they won't stick.