![]() ![]() Seasonings: You will need black pepper, dry thyme.Heavy cream: Heavy cream is necessary to make the filling.Chicken: Using shredded chicken from a rotisserie chicken is great for this recipe, and saves time too.Flour: Add all purpose flour to thicken the chicken sauce.Peas and Carrots: I use frozen peas and carrots.Garlic: Use freshly minced garlic cloves.Onion: I use white onion in this recipe.If using salted butter, make sure to decrease the amount of salt. Butter: I recommend using unsalted butter for this recipe.Grands biscuits: You will need refrigerated Grands biscuits from Pillsbury.Can I Double This Recipe?Įasily! Simply double the ingredients list and use two muffins tins instead of one.Chicken Pot Pie with Grands Biscuits Ingredients ![]() You may also freeze them for up to 3 months in a freezer bag or freezer-friendly storage container. Leftover monkey bread muffins can be stored in an airtight container on the counter for up to three days. These monkey bread muffins with canned biscuits are perfect for breakfast (Christmas morning breakfast, anyone?!) or even for a sweet treat. Easy, right? The dough will rise quite a bit in the oven as well. Then you’ll press four pieces of dough into each muffin cavity and bake. Depending on how much you use, you may need a little extra. You can be generous with the sugar and cinnamon as well. I used Pillsbury brand homestyle buttermilk biscuits which has eight biscuits per can, so I ended up with 48 pieces total.Īfter you roll up each piece of dough, you’ll dip it into the melted butter, and then into the brown sugar and cinnamon mixture. To start, you’ll want to cut up each biscuit into six equal size pieces.
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