This chicken pot pie with biscuits is easy to make with leftover chicken or rotisserie chicken from the supermarket for a cozy, comforting dinner. It’s full of fresh vegetables for added flavor but you can use frozen vegetables for even quicker prep.
Ingredients
- ¼ cup butter
- 1 small onion, chopped
- 3 medium celery ribs, chopped
- 3 medium carrots, chopped
- ⅔ cup frozen peas
- 3 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 cups lower-sodium chicken broth
- ⅔ cup half-and-half cream
- salt and ground black pepper to taste
- 3 cups cooked chicken, cut into bite-size pieces
- 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
- 1 large egg yolk, beaten
- 1 tablespoon water
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.
- Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
- Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.
- Transfer chicken, vegetables, and sauce into a 7×11-inch baking dish. Arrange biscuits on top of the filling.
- Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
SOURCE : ALLRECIPES