Description
A comforting chicken pot pie topped with flaky biscuits.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen peas
- 1 (10 ounce) package refrigerated biscuit cut-outs
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove chicken from skillet and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Season with salt and pepper.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until thickened, about 5 minutes.
- Return chicken to the skillet. Stir in peas.
- Arrange biscuit cut-outs over the chicken mixture.
- Bake for 20-25 minutes, or until biscuits are golden brown and cooked through.
Notes
- For extra flavor, you can add herbs like thyme or rosemary to the vegetable mixture.
- If you don’t have an oven-safe skillet, transfer the filling to a baking dish before adding the biscuits.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American