This delectable pot pie is a classic dish that features tender shredded chicken and fresh veggies swimming in a rich, creamy sauce. The pièce de résistance is the golden-brown pre-made biscuits that crown this savory masterpiece.
Prep Time20 minutesminutes
Cook Time40 minutesminutes
Total Time1 hourhour
Yield 8servings
4.67 from 3 votes
Ingredients
2Tbspolive oil
1lbboneless, skinless chicken breast
3Tbspunsalted butter
2clovesgarlicminced
1smallyellow oniondiced
3carrotspeeled and diced
2stalkscelerydiced
1/3cupall-purpose flour
2cupschicken broth
1 1/2cupsmilk
1/2cuppeas
1cangrands biscuits
Instructions
Heat large skillet with olive oil over medium-high heat. Add chicken and season with salt and pepper.
Cook chicken 4-6 minutes per side, until done. Remove chicken from pan and shred with two forks.
Preheat oven to 400° F and spray baking dish with non-stick spray.
Using the same skillet, melt butter over medium-high heat. Add garlic, onion, carrots, and celery and cook until tender, stirring occasionally, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually add chicken broth, and milk and cook until slightly thickened; about 1-2 minutes. Stir in shredded chicken and peas, season with salt and pepper, to taste.
Add skillet mixture to prepared baking dish. Cut biscuits into quarters and add to top of chicken mixture.
Cook at 400° F until tops are golden brown and biscuits are cooked through, about 25-30 minutes.