Deconstructed Chicken Pot Pie
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!
Ingredients
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 cups frozen peas and carrots (see note for subbing fresh or canned)
- 2 cups broth of your choice (vegetable broth, chicken broth, beef broth, bone broth, or bouillon dissolved into hot water)
- 2 tablespoons flour
- 2 tablespoons fresh herbs of your choice, finely chopped (thyme, sage, chives, or rosemary)
- 1/2 teaspoon freshly ground black pepper
- 1 pound cooked chicken, shredded or chopped into small pieces (about 3 cups)
- 1 roll of biscuits, 10-count of small biscuits or 8-count of large biscuits*
- 1 egg 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.
- In a large liquid measuring cup or bowl, whisk together chicken broth and flour with a whisk or fork until flour has dissolved.
- Add broth mixture, chopped herbs, and black pepper over vegetables. Bring to a rolling 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 10-16 minutes, or until biscuits are golden brown on top. (Cooking time may vary depending on the biscuits used.)
Video
Notes
Biscuits Note: 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). Depending on the biscuits used, the cook time may vary! Sometimes we also like to top the biscuits with a touch of butter when they come out of the oven.
Carrots and Peas Notes: Feel free to swap frozen with fresh or even canned carrots and peas. If using fresh carrots, just make sure to dice into small pieces before using.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 44gProtein: 41gFat: 18gSaturated Fat: 4gSodium: 1200mgFiber: 5gSugar: 9g
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