Dish up this deconstructed pot pie for an easy, one-pan dinner! Nutrient-packed veggies are combined with chicken, a creamy sauce, and topped with flakey biscuits!
1poundcooked chicken,shredded or chopped into small pieces (about 3 cups)
1roll of biscuits,10-count of small biscuits or 8-count of large biscuits*
1egg white
Instructions
Preheat oven to 425ºF.
In a 10-inch cast iron skillet or oven safe skillet, heat olive oil over medium high heat. Add over mushrooms and onion and saute until caramelized, about 8-10 minutes.
Next, add garlic and frozen carrots and peas. Saute until slightly softened, about 2 minutes.
Whisk together chicken broth and flour until flour has dissolved.
Add broth mixture, chopped herbs, and black pepper over vegetables. Bring to a simmer, then lower to medium heat and let cook for 5 minutes until slightly thickened, stirring occasionally.
Fold in cooked chicken then top with biscuits. Brush biscuits with egg white wash.
Transfer pan to the oven and bake for 10-13 minutes until biscuits are golden brown on top.
Video
Notes
*If you have extra time, try making your own homemade biscuits. You could also swap the biscuits for a pie crust on top, you will just need to bake it for a bit longer (20-25 minutes).