Chicken & Rice Pot Pie by @kindersflavors

38 min

8 servings

🍗

Rotisserie chicken

1 packet

Country gravy mix

🍲

360 ml

Chicken stock

🍪

8

Canned biscuits

🧅

0.5

Onion

🥬

2 stalks

Celery

🧄

3 cloves

Garlic

🫛

160 ml

Carrots and peas

🌿

1 tsp

Thyme

🧂

1 tsp

Salt

⚫

1 tsp

Pepper

🧄

1 tsp

Garlic powder

🧅

1 tsp

Onion powder

🍲

2 tsp

Bouillon

🌼

1 tbsp

Dijon mustard

🍚

190 g

White rice

🥛

480 ml

Milk

🧈

2 tbsp

Butter

  1. Chop
    • Canned biscuits
    • Onion
    • Celery

    Split the biscuits in half and chop the onion, celery and garlic.

  2. Shred
    • Rotisserie chicken

    Shred or chop the rotisserie chicken and set it aside.

  3. Sauté
    • Onion
    • Celery

    Sauté the onion and celery until translucent.

  4. Add
    • Garlic
    • Dijon mustard
    • Onion

    Add the garlic and Dijon mustard and stir until combined into the vegetables.

  5. Add
    • Country gravy mix
    • Milk

    Add the country gravy mix and slowly pour in the milk, stirring constantly until it thickens.

  6. Season
    • Salt
    • Bouillon

    Season with the salt, pepper, garlic powder, onion powder and bouillon.

  7. Stir
    • Carrots and peas
    • White rice
    • Thyme

    Stir in the peas and carrots, the cooked rice and the thyme or rosemary.

  8. Pour
    • Chicken stock
    • Rotisserie chicken

    Pour in the chicken broth, add the chicken back in and combine.

  9. Top
    • Canned biscuits

    Top with the biscuits and bake at 350 degrees for 15-20 minutes, until golden.

  10. Brush
    • Butter
    • Canned biscuits

    Brush the biscuits with butter.

Chicken & Rice Pot Pie by @kindersflavors

38 min

8 servings

🍗

Rotisserie chicken

1 packet

Country gravy mix

🍲

360 ml

Chicken stock

🍪

8

Canned biscuits

🧅

0.5

Onion

🥬

2 stalks

Celery

🧄

3 cloves

Garlic

🫛

160 ml

Carrots and peas

🌿

1 tsp

Thyme

🧂

1 tsp

Salt

⚫

1 tsp

Pepper

🧄

1 tsp

Garlic powder

🧅

1 tsp

Onion powder

🍲

2 tsp

Bouillon

🌼

1 tbsp

Dijon mustard

🍚

190 g

White rice

🥛

480 ml

Milk

🧈

2 tbsp

Butter

Preparation Steps

  1. Step 1/10

    Split the biscuits in half and chop the onion, celery and garlic.

    🍪Canned biscuits
    🧅Onion
    🥬Celery
    🧄Garlic
    🔪Knife
    🪵Cutting board

  2. Step 2/10

    Shred or chop the rotisserie chicken and set it aside.

    🍗Rotisserie chicken

  3. Step 3/10

    Sauté the onion and celery until translucent.

    🧅Onion
    🥬Celery
    🥄Spoon

  4. Step 4/10

    Add the garlic and Dijon mustard and stir until combined into the vegetables.

    🧄Garlic
    🌼Dijon mustard
    🥄Spoon

  5. Step 5/10

    Add the country gravy mix and slowly pour in the milk, stirring constantly until it thickens.

    Country gravy mix
    🥛Milk
    🥄Spoon

  6. Step 6/10

    Season with the salt, pepper, garlic powder, onion powder and bouillon.

    🧂Salt
    ⚫Pepper
    🧄Garlic powder
    🧅Onion powder
    🍲Bouillon
    🥄Spoon

  7. Step 7/10

    Stir in the peas and carrots, the cooked rice and the thyme or rosemary.

    🫛Carrots and peas
    🍚White rice
    🌿Thyme
    🥄Spoon

  8. Step 8/10

    Pour in the chicken broth, add the chicken back in and combine.

    🍲Chicken stock
    🍗Rotisserie chicken
    🥄Spoon

  9. Step 9/10

    Top with the biscuits and bake at 350 degrees for 15-20 minutes, until golden.

    🍪Canned biscuits
    🍳Baking dish

  10. Step 10/10

    Brush the biscuits with butter.

    🧈Butter
    🍪Canned biscuits
    🖌️Pastry brush

Composition

Ingredients

Types

Meat, Condiments, Seasoning, Bread, Grains, Vegetables, Herbs, Spices, Broth, Dairy

Ingredients

Rotisserie chicken, Country gravy mix, Chicken stock, Canned biscuits, Onion, Celery, Garlic, Carrots and peas, Thyme, Salt, Pepper, Garlic powder, Onion powder, Bouillon, Dijon mustard, White rice, Milk, Butter

Notes

Rotisserie chicken (shredded or chopped), Country gravy mix (classic country gravy mix), Canned biscuits (slit in half), Onion (chopped), Celery (chopped), Garlic (chopped), Carrots and peas (frozen, 2/3 cup), Thyme (or rosemary), White rice (cooked), Butter (for brushing on biscuits)

Allergens

Milk, Gluten, Celery, Mustard

Dietetics

Dietary regimen

to inform

Calories

391 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 35g, Fat: 18g, Fiber: 2g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 350mg, Calcium: 120mg, Iron: 1.8mg

Vitamins

Vitamin A: 1800IU, Vitamin C: 4mg, Vitamin B6: 0.3mg, Vitamin K: 15mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

18 minutes

Overall

38 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Cutting board, Spoon, Pastry brush, Baking dish

Appliances

Stove, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Gathering, Weeknight Dinner, Fall Comfort Food

Origin

Source

Platform

instagram

Original Creator

@kindersflavors

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Flaky, Hearty

Flavors

Savory, Herby, Garlicky, Buttery, Mustard-tinged

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3-4 days (store in an airtight container,cool completely before refrigerating), freezing : up to 2 months (best frozen before adding biscuits,store in a freezer-safe airtight container,thaw in fridge before reheating)