CHICKEN POT PIE WITH BISCUITS

Ingredients

  • ▢2-3 tbs extra-virgin olive oil
  • ▢1 tsp fresh or dried thyme
  • ▢2 cloves garlic minced
  • ▢1 onion diced
  • ▢2 carrots chopped
  • ▢1 cup potatoes small dice
  • ▢2 stalks of celery chopped
  • ▢kosher salt
  • ▢Freshly ground black pepper
  • ▢¼ cup all-purpose flour
  • ▢2 ½ cups reduced-sodium chicken broth
  • ▢¼ cup heavy cream or half and half
  • ▢1.5 lbs boneless chicken breasts cut into ½-inch dice
  • ▢1 cup frozen peas
  • ▢½ cup frozen corn
  • ▢2 tbsp chopped parsley
  • ▢1 package biscuits
  • ▢1 egg beaten

Instructions

  • Preheat oven to 400 degrees F.
  • Using a large cast iron skillet over medium heat, place olive oil and add thyme, garlic, potatoes, celery, carrots and onions. Stir with a wooden spoon until the vegetables soften, about 5 to 7 minutes. Season with salt and pepper and then add flour. Continuously whisk until flour is cooked and well incorporated. Slowly stir in the broth and cream until mixture is smooth.
  • Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in frozen peas, corn and parsley. Top with biscuits in an even layer, brush tops with egg wash.
  • Bake until biscuits are golden brown and filling is bubbling, about 25 minutes. Serve immediately.

Video

Notes

  • Substitute milk for the cream to save a few calories.
  • If biscuits start to get too brown on top, place a sheet of foil over them until pot pie is done baking.
  • Don’t be afraid to make this your own, use the ingredients and seasoning that you prefer!
  • You can use any leftover meat for this skillet pot pie. Things like:
    • Leftover turkey
    • Leftover beef
    • Pork that is leftover
    • Leftover chicken
  • Or, just make this into a savory vegetable pot pie using things like:
    • Sweet potatoes
    • Carrots
    • Potatoes
    • Other root vegetables

Nutrition

Calories: 422kcal | Carbohydrates: 24g | Protein: 36g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 119mg | Sodium: 158mg | Potassium: 815mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4460IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 3.7mg

0 Shares