Chicken Pot Pie
Serves 3
20 mins prep
20 mins cook
40 mins total
This chicken pot pie is the epitome of a cozy meal. It's topped with sourdough biscuits instead of pie crust so it takes the most intimidating part out and leaves you with a simple and delicious dish that the whole family will love.
Biscuits
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Preheat and Make Biscuit Dough -
Preheat your oven to 375 degrees. Mix together your biscuit dough, roll out and use a mason jar lid or biscuit cutter to cut 6 - 8 large biscuits out of the dough. Set aside.
Cook Veggies -
Over medium heat, melt 4 tablespoons of butter into your pan, add all of your diced and drained veggies.
Add your seasonings, I like garlic powder, thyme, salt, and pepper, but feel free to use whatever seasonings you like best! Kinders onion butter and poultry seasoning are great with this recipe!
Cook for 5 -6 minutes stirring occasionally, making sure that all of the flavors are melting together.
Make Sauce -
Sprinkle the flour over top of all the veggies, stir for about 2 minutes to make sure the flour is coating everything and cooked out.
Slowly add your chicken broth, continuously stirring. Add your milk and shredded chicken and bring everything to a boil. When your sauce is boiling, turn down the heat and let simmer for 3 - 4 minutes until the sauce has thickened.
Assemble -
If your skillet is oven safe, leave the filling. If your pan is not oven safe, transfer everything into a 9x13 baking dish.
Place your 6 - 8 biscuits all over the top of the he pot pie mixture. It's okay if there is some space in between the biscuits, as it cooks, they will expand. Sprinkle the top with cheesoning or salt and parm/cheddar cheese.
Bake and Finish -
Place the pot pie into your oven at 375 degrees and bake for 18-20 minutes until the biscuits are cooked and slightly golden on top.
Carefully remove from the oven, brush some melted butter on top of the biscuits and enjoy warm!
