Chicken Pot Pie

Name: Chicken Pot Pie
Yield: 5-6 servings
Ingredients: 3 Tbsps olive oil; 2-3 chicken breasts- cubed; Salt and pepper; 1 med. Yellow onion diced; 2 celery stalks diced; 3-4 Carrots diced; 9 ounce bag of frozen peas; 2 tspns Thyme; 3 Tbspn flour; 2 cups chicken broth; 2 Tbspns heavy cream; 1 can buttermilk biscuits Grands; 1 egg lightly beaten

Brenda Newby🍪🍗❤ @cook_4489582

Wisconsin

A Friend posted this on Facebook and i loved everything that went into it. It's SO good. I can't wait to make it again. 😊

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Ingredients

5-6 servings

3 Tbsps olive oil
2-3 chicken breasts- cubed
Salt and pepper
1 med. Yellow onion diced
2 celery stalks diced
3-4 Carrots diced
9 ounce bag of frozen peas
2 tspns Thyme
3 Tbspn flour
2 cups chicken broth
2 Tbspns heavy cream
1 can buttermilk biscuits Grands
1 egg lightly beaten

Cooking Instructions

1

Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until browned on all sides and remove from skillet.
2

Add onion, carrots, celery and thyme and cook til tender. 4-5 minutes.
3

Sprinkle flour over vegetables and cook another 2-3 minutes. Add chicken broth and bring to a simmer cooking 8-10 minutes more, until lightly thickened. Turn off heat and stir in peas, cream and chicken.
4

Tranfer from skillet to a baking dish/ cake pan.
5

Take biscuits from the can and slice in half horizotally. Place biscuit halves in a single layer over the top. Brush with egg wash and bake till golden. 25-30 minutes then serve.