Easy Chicken Pot Pie
Now you can make an Easy Chicken Pot Pie at home with just a few basic ingredients topped with refrigerated biscuits.
Servings: 6
Calories: 268kcal
Equipment
Ingredients
- 3 T butter
- 2 cups chopped carrots
- 1 cup chopped onion
- ½ cup chopped celery
- ½ tsp. dried thyme
- ½ tsp. kosher salt
- ¼ tsp. pepper
- 2 cups milk
- ¼ cup flour
- 3 cups cubed cooked chicken
- 2 cans (5 biscuits per can) refrigerated biscuits
Instructions
- Preheat oven to 400*F.
- Melt butter in a 10-inch cast iron skillet over medium heat and cook carrots, onion, celery, thyme, kosher salt and pepper until vegetables are tender-crisp, about 5 minutes.
- Combine milk and flour, stirring until blended.
- Add milk mixture and chicken to skillet and bring to a boil. Boil 1 minute.
- Arrange biscuits on top of hot filling and bake 20 minutes or until biscuits are golden and cooked through.
Notes
Swirls of Flavor Recipe Tips
- Cut up store bought rotisserie chicken
- Make with pre sliced carrots from the produce section
- Add frozen peas
- Add small red potatoes cut into bitesize pieces
- Make with dried Italian seasoning in place of the dried thyme
- Add chopped sundried tomatoes for an Italian flair
Nutrition
Calories: 268kcal | Carbohydrates: 15g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 337mg | Potassium: 479mg | Fiber: 2g | Sugar: 7g | Vitamin A: 7518IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 2mg