Biscuit Pot Pie
Classic pot pie made with shredded chicken and veggies in a creamy sauce then topped with pre-made biscuits and baked until golden brown.
Yield: 8 servings
- 2 Tbsp olive oil
- 1 lb boneless, skinless chicken breast
- 3 Tbsp unsalted butter
- 2 cloves garlic minced
- 1 small yellow onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 1/2 cup peas
- 1 can grands biscuits
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.
Let cool for about 5-10 minutes before serving.
Recipe by Jennifer Meyering
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