Chicken in a Biscuit Pot Pie

Creamy chicken pot pie filling topped with golden biscuits, made easy with rotisserie chicken and frozen peas.

Ingredients

Produce

• 1 (14.5-oz) container mirepoix chopped vegetable mix
• 1 Tbsp fresh thyme, chopped
• 1 Tbsp fresh rosemary, chopped

Meat & Seafood

• 1 (12-oz) package grilled chicken breast, chopped into bite-size pieces

Dairy & Eggs

• 5 Tbsp salted butter
• 1/2 cup half and half
• 1 egg, beaten

Frozen

• 3 frozen garlic cubes
• 1 cup frozen peas

Pantry / Dry Goods

• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1 (8-ct) tube refrigerated biscuits
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat oven to 350°F.
2. Heat an oven-safe pot or Dutch oven over medium-high heat. Melt the butter and whisk in the flour, cooking about 4-6 minutes.
3. Add the garlic cubes and vegetables. Saute until tender, about 3-4 minutes, stir frequently. Add the frozen peas, salt, pepper, corn, and chicken. Stir pot stock for 2-3 minutes until the sauce has started to thicken.
4. Stir in the chopped chicken and biscuits. Remove the top of the sheet and bake for 20-25 minutes. Remove the foil for the last few minutes, until the top of the biscuits are golden brown. Check the bottom of the biscuits to make sure they are cooked all the way through. If you can't find the marquee ones, use 1 cup each of carrots, celery, and onion.

Reference Photo

Notes