Chicken Pot Pie with Biscuits
Recipe - Stillwater
Chicken Pot Pie with Biscuits
Prep Time20 Minutes
Servings8
Cook Time30 Minutes
Ingredients
3 tablespoons butter
1 yellow onion, diced (~1-1 ¼ cups)
1 cup sliced celery
1 16 ounce bag of Essential Everyday Frozen Mixed Vegetables
4 cups cooked, shredded rotisserie chicken (~1 medium chicken)
3 cups Essential Everyday chicken broth
4 tablespoons Essential Everyday all purpose flour
2 teaspoons dried parsley
1 teaspoon kosher salt
3/4 teaspoon dried thyme
¾ teaspoon dried oregano
1/4 teaspoon ground black pepper
1 package Essential Everyday Jumbo Flaky Biscuits
Directions
- Preheat the oven to 350 degrees F.
- Add butter to a large, oven safe skillet over medium heat. Add onions and celery and cook for 5-6 minutes.
- Stir in frozen Essential Everyday Mixed Vegetables with parsley, salt, thyme, oregano, and black pepper. Cook for 5 minutes.
- Whisk together chicken broth and flour until no lumps remain. Add the broth and chicken to the vegetable mixture and stir well. Cook for 10 minutes, stirring often, until mixture thickens.
- Remove the biscuits from packaging. Arrange the biscuits on top of the chicken and vegetable mixture, evenly spaced so they have room to spread slightly.
- Bake for 25-30 minutes, until the biscuits are golden brown and the pot pie is bubbly.
20 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Directions
- Preheat the oven to 350 degrees F.
- Add butter to a large, oven safe skillet over medium heat. Add onions and celery and cook for 5-6 minutes.
- Stir in frozen Essential Everyday Mixed Vegetables with parsley, salt, thyme, oregano, and black pepper. Cook for 5 minutes.
- Whisk together chicken broth and flour until no lumps remain. Add the broth and chicken to the vegetable mixture and stir well. Cook for 10 minutes, stirring often, until mixture thickens.
- Remove the biscuits from packaging. Arrange the biscuits on top of the chicken and vegetable mixture, evenly spaced so they have room to spread slightly.
- Bake for 25-30 minutes, until the biscuits are golden brown and the pot pie is bubbly.
