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Biscuit Topped Chicken Pot Pie

Writer: Suzanne ClarkSuzanne Clark

Do you want to make chicken Pot Pie-sounds delicious! That means you need 2 hours or more. You need to cook the chicken, make a stock, create a roux, chop the veggies and create a pie crust and bake the pies. Oh no, that is not for me, that takes way too much time!

What if I told you that you could make this in about 30 minutes! Do I have your attention now? All of the time consuming steps have been eliminated; everything has been modified to get this dish on the table in minutes. All you need is 30 minutes, a few ingredients and to read the recipe. Time to get cooking!

 
 
 

Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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