CHICKEN POT PIE

SKILLET

INGREDIENTS:

– Olive oil – Yellow onion – Celery – Garlic – Sweet cream butter – All-purpose flour – Chicken stock or chicken broth – Heavy cream – Dried rosemary – Dried thyme leaves – Kosher salt and black pepper – Chicken – Frozen peas and carrots – Buttermilk biscuits – Melted butter

1

Saute onion and celery for 5-7 mins

2

Add garlic, cook for 1 1/2 to 2 mins, then remove

3

Melt butter and whisk in flour until absorbed

4

Whisk in chicken stock

5

Whisk in heavy cream and simmer for 3-5 mins

6

Add salt, pepper, rosemary, and thyme leaves

7

Add the celery mixture to the broth mixture

8

Add the frozen peas and carrots

9

Add the chicken

10

Stir until it is coated and evenly distributed

11

Cut each biscuit in half, then in half again

12

Evenly top the chicken mixture with biscuits

13

Bake for 30 mins at 350

14

Evenly coat biscuits with melted butter

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