Only 10 Minutes Of Prep Time To Make This Chicken Pot Pie
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This is one of those recipes that makes you smile all the way from the preparations to the moment you put your fork down after your meal.
You just know it’s going to be so delicious, and you know it’s not going to be a hassle to put it together. You could easily switch things up and use sausage instead of chicken, or go for a veggie dish and add mushrooms and zucchini instead.
This recipe is comfort food at its best, yum!
Ingredients
3 skinless, boneless chicken breasts
1 Tbspn Bertolli olive oil
3 cups diced potatoes
1 cup diced carrots
½ cup sliced celery
1 yellow onion, chopped
1-2 cloves garlic, finely chopped
1 cup Swanson chicken stock
1 (15 oz.) can English peas, rinsed and drained
3 Tbsp Land O’ Lakes butter
3 Tbsp Gold Medal all-purpose flour
1 cup McArthur milk
½ tsp salt
½ tsp ground black pepper
Pillsbury Grands! Southern Homestyle Buttermilk Biscuits
Instructions:
Preheat oven to 475 F. Spray a 9×13″ baking dish with cooking spray.
Cut chicken into 1″ pieces. In a Dutch oven over medium heat, cook the chicken pieces in olive oil until lightly browned. Remove to a bowl using a slotted spoon. Set aside.
Add potatoes, carrots, celery, onions, garlic and chicken stock to Dutch oven. Cook and keep stirring, until the vegetables are fork tender. Reduce to medium-low heat and add back chicken.
Melt butter in a saucepan. Add the flour, whisking until smooth. Slowly pour in milk, whisking constantly. Remove from heat and add salt and pepper. Pour into the Dutch oven with chicken and vegetables, add in English peas, and stir until everything is combined. Pour into the prepared baking dish and set aside.
Place biscuits on top of chicken pot pie mixture in baking dish. Sprinkle with freshly ground black pepper on top of biscuits.Bake 12-15 minutes until biscuits are golden brown and cooked through.
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Quick tip: To make this meal ahead, prepare everything up to the biscuit topping, cover tightly and place it in the refrigerator up to a couple of days before cooking. Or freeze, and take it to the refrigerator the night before.
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