Semi-Homemade Chicken Pot Pie

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1 tube buttermilk biscuits
4 Tbsp unsalted butter
1 medium onion, finely chopped
1 rib celery, finely chopped
1/4 cup flour
1/8 tsp cayenne
2 3/4 cup chicken broth
1/2 cup heavy cream
1/2 tsp thyme
1 10 oz pkg frozen peas and carrots
4 cups shredded chicken (1 rotisserie chicken)
4 tsps lemon juice
salt and pepper
1. Remove the refrigerator biscuits from the tube, sprinkle with a little salt and bake according to the package instructions.

2. While biscuits are baking (keep an eye on them), melt the butter in a large skillet over medium heat. Add the chopped onion and celery and sauté until soft (about 4 minutes). Stir in the cayenne and flour and cook, while continuing to stir, until the mixture turns a nice golden brown, about 6 minutes. Check biscuits. Slowly whisk in the cream and broth. Add thyme and stir until thickened, another 5 minutes. Stir in peas and carrots, chicken and lemon juice and simmer until heated through. You don't want the vegetables to get overcooked and mushy. Place the biscuits on top and you're ready to serve-straight from the skillet. Serves: 6 to 8.

Dish   Main Dish

Candace Trotter

Member since Nov 2009

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