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Your Family Will Love This Ham and Chicken Biscuit Pie Recipe

Ham and Chicken Biscuit Pie

Your Family Will Love This Ham and Chicken Biscuit Pie Recipe

This is definitely one of the more unique dinner pie recipes you'll find out there! It isn't a pie in the way you might think, but we still think it counts! By combining two different meats, you'll get a recipe that's absolutely packed to the brim with protein.

Protein is important for many different reasons, but one of its most important and well-known functions is muscle development. It can also aid with weight loss. So, whether you're trying to maintain your weight or lose some pounds, a protein-rich diet is a good idea.

Using frozen veggies will help keep the cost of this recipe down. Since this recipe has quite a few ingredients, shaving dollars off the cost whenever you can is important. Buying refrigerated biscuits instead of making your own will save you time, but you can always use from-scratch biscuits if you want.

Make sure to follow each step in this recipe exactly as written. It's important to pay attention to what you're doing; otherwise, this recipe will not turn out well. Serve this dish with some mashed potatoes or a side salad for a complete meal.

Ham and Chicken Biscuit Pie

Ingredients:

1 (7 ½ ounce) package refrigerated buttermilk biscuits
1 Tablespoon butter
1 pound skinless boneless chicken thighs, cut into cubes
1 (8 ounce) ham steak, cut into cubes
2 garlic cloves, minced
1 onion, chopped
1 (10 ounce) package frozen mixed vegetables
1 cup chicken broth
1 teaspoon dried thyme
½ teaspoon ground black pepper
2 Tablespoons cornstarch
¾ cup milk

 

Directions:

1. Preheat the oven to 400 degrees F. Prepare the biscuits according to package directions

2. Meanwhile, melt butter in a large nonstick skillet over medium-high heat.

3. Add the chicken and ham; cook, stirring occasionally, until the chicken is almost cooked through, about 6 minutes.

4. Add the garlic, onion, and mixed vegetables.

5. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.

6. Stir in broth, thyme, and pepper; cook 2 minutes.

7. Blend cornstarch with the milk in a small bowl, and stir into the skillet. Bring mixture to a boil and cook, stirring constantly until thickened, about 1 minute.

8. Top the skillet with the biscuits and serve. Makes 6 servings.

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