TLC Cooking "Emeril's Chicken Pot Pie"

Emeril's Chicken Pot Pie

YIELD 4 servings

INGREDIENTS

4	cooked Rotisserie Chicken halves, or 8 chicken Breasts
6 cups	mixed vegetables such as corn, peas, carrots and green beans, canned or fresh
6 cups	water
1 cup	Chicken Gravy Mix
12	biscuits, split in half
Vegetable oil
Paprika
Parmesan Cheese, optional

PREPARATION:

Method

Preheat oven to 400 degrees F.
Remove the chicken meat from the bones and tear into bite size pieces.
Lay the bottoms of the biscuits on the bottom of the baking dish. Top with the shredded chicken meat.
Add the mixed vegetables into the baking pan with the shredded chicken.
Bring 4 cups water to a boil. Dissolve the chicken gravy mix in the remaining 2 cups of tap water. Pour the gravy mixture into the boiling water. Simmer for 5 minutes until thickened.
Pour the chicken gravy into the baking pan with the chicken and vegetables.
Top with the biscuit top halves. Brush the biscuits with vegetable oil. Sprinkle with paprika and Parmesan cheese, if desired.
Heat in oven for 20 to 30 minutes, until gravy is bubbly and the biscuits have browned.
Let cool slightly before serving.
Learn more about Foraging for Meals in Your Pantry.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Operation Emeril episode of Emeril Green.

This recipe appears in: Chicken

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