The Easiest Chicken Pot Pie

Recipe

Mar 9

Super-simple, semi-homemade comfort food. Ready in under 30 minutes.

3 stalks of celery
3 carrots
1 onion
1 tbs olive oil
2 tbsp flour
1 tbsp butter
1/2 cup chicken stock
1/3 cup milk
1 cup shredded or diced chicken (I always use my left over Costco rotisserie chicken)
3/4 cup frozen peas
1/4 tsp dried thyme or 1/2 tsp fresh thyme
salt & pepper
1 package ready-to-bake biscuits

CHOP the onion, celery, and carrots.

HEAT a large skillet (I prefer cast iron because it adds extra iron to the food) on medium high heat.

Add 1 tbsp olive oil and a pinch of thyme to give some flavor to the oil.

ADD the chopped onion, celery, and carrots.

SEASON with salt and pepper.

COOK till slightly soft (about 2-3 minutes).

STIR IN 2 tbsp flour. The flour will start to toast to a golden brown color.

Once the flour is golden brown, ADD 1/2 cup chicken stock. It will start to get creamy.

STIR IN 1/3 cup milk to elevate the creamy goodness to the next level of comfort.

STIR IN in the chicken and frozen peas.

SEASON with salt and pepper, and stir in another pinch of thyme.

OPEN your can of biscuits.

CUT each biscuit in half (so each round is half the original thickness).

ARRANGE the rounds on top of your filling to cover the entire pan.

BAKE in the oven at 375° (middle rack) for 15-20 minutes until your biscuits are shinning a golden brown smile at you.

SERVE with a big salad and enjoy a one pot clean up!

Erica Locke

Golden Milk