Chicken Pot Pie

Chicken pot pie topped with biscuits then baked until the biscuits are golden. It’s all done in one pan, topped with the biscuits then baked to perfection. The ultimate comfort food!

—Ingredients—

1 rotisserie chicken (shredded)

2 tablespoons olive oil

5 tablespoons unsalted butter

1 large onion (diced small)

3 carrots (diced small)

3 celery stalks (diced small)

5 cloves garlic (minced)

2 potatoes (diced small)

1/3 cup flour

2 cups chicken broth

1 cup heavy cream

1 cup milk

1 tablespoon chicken bouillon

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon rosemary

1 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon black pepper

1 cup frozen peas

2 cans of biscuit dough

2 tablespoons milk (for brushing on the biscuits before baking)

1. Prepare all your ingredients, chop all the veggies, and shred the chicken then preheat the oven to 350° F.

2. Put a cast iron pan or a skillet that is oven safe on medium to high heat.

3. Add in oil and butter, next add in the onions and saute for a couple of minutes. To the onions add the carrots, celery, garlic, potatoes and cook for about 10 minutes until the veggies are tender.

4. Next add in the flour, stir until well combined.

5. Pour in the chicken broth, heavy cream, milk and all the seasonings, stir and bring to a boil until slightly thick.

6. Then add in the shredded chicken, peas and stir until well combined. Arrange biscuits on top of the filling.

7. Brush milk over the biscuits.

8. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 22 minutes. Once out of the oven brush some butter on the biscuits then serve.

#lemon8partner #chickenpotpie #comfortfood #homemaderecipes #lemon8food