Bring the comforts of hearth & home with this delicious pot pie recipe. It features juicy chunks of chicken and tender veggies in a savory gravy. It is covered with a mouthwatering crust of simple shortcut herb biscuits. Serve it any time you need a quick chicken meal or an easy potluck dish. Smart Recipes, American Recipes, Chicken,Vegetables Recipes, Recipes Chicken,Vegetables American Chicken And Biscuit Pot Pie Chicken And Biscuit Pot Pie Recipe | PT50M Serves 6 Ingredients: 6 Shortcut Herby Biscuits 0.75 Teaspoon Salt 0.5 Teaspoon Freshly Ground Black Pepper 1.5 Pounds Boneless, Skinless Chicken Breasts 4 Teaspoons Extra-Virgin Olive Oil 1 Medium Onion 2 Medium Carrots 2 Medium Celery Stalks 0.5 Pound Green Beans 2 Large Garlic Cloves 1.5 Cup Milk 1.25 Cup All-Purpose Flour 1 Cup Chicken Stock 0.5 Cup Frozen Peas 1.5 Tablespoons Fresh Thyme Leaves Prepare herb biscuits per the associated recipe and reserve 6 unbaked biscuits. Preheat oven to 375 degrees. In a large skillet over medium-high heat, heat oil and add chicken. Season with 1/4 teaspoon salt & pepper and cook until chicken is browned, about 5 minutes. In a large bowl, transfer the chicken and pan juices and set aside. In the same skillet, heat remaining oil and saute onions, carrots and celery until they start to soften, about 3 minutes. Add green beans, garlic and remaining salt & pepper and cook for another 2 minutes. Stir in the milk. In a medium bowl, add flour and broth and stir until combined. Add the broth to the veggie mixture and stir until the mixture comes to a boil. Reduce heat to low and simmer for 2 minutes. Add the chicken and reserved juices to the skillet and stir. Add peas and thyme and stir until combined. In the prepared casserole dish, transfer the chicken mixture and smooth with a spatula. Top the mixture with enough biscuits to completely cover it, about 6 biscuits. Bake until filling is bubbling and top is golden brown, about 20 minutes.

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