Quick Chicken Pot Pie

Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 6


  1. 1 onion, chopped
  2. 2 tablespoons Sensations Extra Virgin 100% Olive Oil
  3. 1 teaspoon poultry seasoning
  4. salt and freshly ground pepper
  5. 1 cup Compliments Frozen Peas and Carrots
  6. 1 tablespoon Compliments Unbleached Flour
  7. 1/2 cup Lucerne® Whole Milk
  8. 1 container (10 ounces) refrigerated Sensations Alfredo Sauce
  9. 2 packages (6 ounces each) grilled chicken breast strips, cut into bite-size pieces
  10. 1 tube (16 ounces) Jumbo Flaky Biscuit Dough


  1. Preheat oven to375°F. In a 12-inch nonstick frying pan, combine onion,oil, poultry seasoning, and salt and pepper to taste over medium high heat. 
  2. Cook, stirring often, until onion is lightly browned, about 5 minutes. 
  3. Add peas and carrots to pan and cook until vegetables are tender crisp, about 2 minutes.
  4. Sprinkle flour over vegetables and stir over the heat for 1 minute.Gradually whisk in milk until smooth. Simmer 1 minute, stirring often.
  5. Mix in pasta sauce and chicken; stir until hot. Spoon mixture into a deep 10-inch pie plate. 
  6. Arrange biscuits over filling in a single layer and place pie plate on a rimmed baking sheet to catch drips. 
  7. Bake until biscuits are golden brown and filling is bubbling, 15-17 minutes. To serve, spoon into bowls or onto plates.

Healthier Alternative: To lower the fat content, use reduced fat biscuits and Lucerne® Low-fat Milk.