Description
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom’s Chicken Pot Pie! Serve with a green salad.
Ingredients
- ¼ cup butter
- 1 small onion, chopped
- 3 celery ribs, chopped
- 3 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 egg yolk, beaten
- 1 tablespoon water
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 6