| Ingredient | Quantity | Units |
|---|---|---|
| Chicken Thigh | 8 | Ounce |
| Mirepoix | 12 | Ounce |
| All-Purpose Flour | 1/4 | Cup |
| Chicken Broth | 2 | Cup |
| Flaky Biscuits - Pillsbury | 16 | Ounce |
| Butter | 1 | Tablespoon |
| Salt | ||
| Pepper |
| Ingredient | Quantity | Units |
|---|---|---|
| Onion | 1 | Each |
| Carrot | 3 | Eeach |
| Celery | 2 | Stalk |
| Frozen Peas | 2/3 | Cup |
| Fresh Parsley | 3 | Tablespoon |
| Dired Thyme | 1/4 | Teaspoon |
| Half-and-Half | 2/3 | Cup |
| Egg | 1 | Each |
| Water | 1 | Tablespoon |
Cooking Time:
Total Time: 60 Minutes
Prep Time: 10 Minutes
Cook time: 45 Minutes
Servings:
2-4
Instructions
Step 1: Preheat
Preheat oven to 350 degrees F.
Preheat a pan on stovetop over medium heat.
Step 2: Prep Mirepoix
Note: If using a frozem mirepoix bag, skip this step.
Wash and dry all produce.
Dice carrots, onion, celery into 1/2-inch thick pieces.
Step 3: Prep Chicken
Trim and dice chicken thighs into 1/2-inch thick pieces.
Step 4: Saute Chicken Thighs
Add a drizzle of oil to preheated pan.
Saute chicken thighs in pan until browned, roughly 2 minutes.
Set aside into a bowl.
Wipe out pan.
Step 5: Saute Mirepoix
Add 1 tablespoon butter to preheated pan.
Add diced carrots, onion, celery to preheated pan.
Cook, stirring occasionally, until tender, roughly 10 minutes.
Step 6: Add Additional Ingredients
Into mirepoix, add optional flour.
Add optional peas, thyme, parsley.
Stir and cook to coat vegetables, roughly 4 minutes.
Step 7: Add Additional Ingredients
Into mirepoix, add flour.
Add optional peas, thyme, parsley.
Stir and cook to coat vegetables, roughly 4 minutes.
Step 8: Add Wet Ingredients
Into vegetable mix, add chicken broth.
Add optional half-and-half.
Stir and cook until sauce has thickened and started to boil.
Step 9: Add Cooked Chicken
Add cooked chicken to vegetable mix.
Taste and add salt and pepper.
Step 10: Transfer to Baking Dish
Place 7x11 baking dish (or smaller baking dishes) onto a baking sheet pan.
Transfer vegetable and chicken mixture to baking dish(es).
Step 11: Add Biscuit Topping
Open canister of prepackaged biscuits.
Split biscuits into half-height pieces.
Add halved biscuits into a single layer on top of vegetable mix leaving a 1/2 inch gap between pieces.
Add remaining biscuits to sheet pan to cook separately.
Step 12: Add Optional Egg Wash
Note: Egg wash is optional.
Into a small bowl, mix 1 egg with 1 tablespoon of water.
Brush egg wash onto top of biscuits.
Step 13: Bake
Place sheet pan with pot pie and biscuits into preheated oven.
Bake for 20-25 minutes or until biscuits are golden on top.
Step 14: Cool
Remove sheet pan from oven.
Place any separate biscuits onto a cooking rack to avoid burning.
Allow pot pie to cool for 10 minutes before serving.
Recipe inspired by:
All Recipes
https://www.allrecipes.com/recipe/216758/moms-fabulous-chicken-pot-pie-with-biscuit-crust/