As the colder weather creeps in, you may find yourself wanting some comfort food. Let this Chicken Biscuit Pot Pie be it! You can make this whole dish in one oven safe pan. To make it even easier, use pre-made rotisserie chicken to save time. The fluffy buttery biscuits are perfect as the topping and work wonderfully to soak up the gravy from the pot pie. Give this Chicken Biscuit Pot Pie a try this week.
Story Time: When I first lived on my own at 18, I bought a frozen chicken pot pie. I probably pulled that pot pie out 12 times to make after a night “out” with my friends. I never made the pie. Who knows how many times that bad boy got thawed and refrozen again. I moved when I was 19 to a new apartment and that chicken pot pie came too. So, now it’s been thawed a dozen times and traveled across town. Well, one fateful night, I made the pie. Less than 48 hours later, my best friend Nina was carrying me into the ER. It was bad, very bad. The kicker too was my nurse ended up being a guy I went on a date with and never called me again. Just who you want to see when you can’t control your bodily functions. So moral of the story don’t do that. Just throw it out. I learned a very important lesson about food safety..
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 1 ¼ tsp. dried thyme
- 3 cloves garlic, minced for a more subtle garlic use some roasted garlic!
- 1 onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- Sea Salt to taste, about 1-2 tsp.
- Freshly ground black pepper to taste
- ¼ – ½ cups all-purpose flour depending on how much you need and size of skillet. I usually have to use ½ cup because I use a 12inch skillet.
- 2 cups chicken broth or stock
- ¼ – ½ cup of heavy cream
- 2 chicken breasts shredded (cooked chicken earlier in the day).
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup of diced cremini mushrooms
- 2 tbsp. chopped fresh parsley
- 1 package biscuits (usually will have 8 and they fit perfectly in a 10 inch skillet). I usually use a 12 inch and it will leave an opening in the center of the pie. I’m fine with that 8, but if you want the full aesthetics, get a second package.
- 1 large egg, beaten with a splash of water to brush over biscuits.
- Earlier in the day, I roasted two chicken breasts and pulled them apart. If you are squeezed for time, you can buy a precooked chicken at the store and pull it apart and just use that! It’s already seasoned too, so just double check as you cook that you’re not over salting.
- Prep veggies and preheat oven to temperature biscuit package suggests
- In a large cast-iron skillet over medium heat, heat ½ tbsp. olive oil and brown mushrooms for 5 minutes and then remove to a bowl.
- Add the remainder oil and butter to pan then add thyme, garlic, onions, carrots and celery. Stir until vegetables soften, about 5-8 minutes, then season with salt and pepper. Return mushrooms back to the pan and mix.
- Sprinkle flour into pan over veggies and continuously mix until well incorporated. I sprinkle it over the veggies evenly then mix in. Cook that for another 3-5 minutes until flour has cooked down. Slowly mix in broth and heavy cream until mixture is smooth and creamy.
- Add chicken and bring to a boil and simmer until thickened. Stir in peas, corn and parsley. Top with an even layer of biscuits, then brush tops with egg wash and sprinkle a little salt and pepper.
- Bake until biscuits are golden brown, about 20 minutes or whatever it says on the biscuit instructions.