Ingredients
Filling
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 stalk celery, thinly sliced (slivered)
- 2 teaspoons fresh minced garlic
- 2 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken stock or chicken broth
- ¼ cup heavy cream
- 1 ½ teaspoons dried rosemary
- 1 ½ teaspoons dried thyme leaves
- 2 teaspoons kosher salt (can reduce to 1 teaspoon if sensitive to salt)
- ½ teaspoon black pepper
- 3 cups cooked diced or shredded chicken
- 1 – 12 oz bag frozen peas and carrots
Topping
- 2 (7.5 oz each) canned buttermilk biscuits
- 1 tablespoon melted butter (for brushing the biscuit tops after baking)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the pot pie topping later.
- Sauté vegetables: Heat 2 tablespoons of olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the finely diced onion and sliced celery and sauté for about 5-7 minutes, stirring continuously until the onion is translucent and the celery is tender.
- Add garlic: Reduce the heat to medium-low. Add 2 teaspoons of fresh minced garlic to the skillet and cook for 1 ½ to 2 minutes, stirring constantly to prevent burning and bitterness. Then transfer the cooked vegetables and garlic to a bowl and set aside.
- Make roux: Return the skillet to the stovetop on medium-low heat. Add 2 tablespoons of salted butter and let it melt. Whisk in 3 tablespoons of all-purpose flour continuously for 30 seconds to 1 minute to create a roux.
- Add liquids: Slowly whisk in 1 ½ cups of chicken stock, stirring constantly until the mixture is smooth. Then stir in ¼ cup heavy cream. Allow the mixture to simmer gently for 3-5 minutes until it thickens.
- Season filling: Stir in 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 ½ teaspoons dried rosemary, and 1 ½ teaspoons dried thyme leaves until well combined. Remove the skillet from heat.
- Combine filling: Return the sautéed onion, celery, and garlic mixture to the skillet. Add 3 cups cooked diced or shredded chicken and 1 (12 oz) bag frozen peas and carrots. Stir thoroughly to combine and coat everything evenly in the creamy sauce.
- Prepare topping: Open the two cans of buttermilk biscuits. Cut each biscuit into quarters and evenly arrange the biscuit pieces over the chicken filling in the skillet.
- Bake: Place the skillet in the preheated oven and bake for about 30 minutes or until the biscuit topping is fully cooked and golden brown.
- Finish topping: While the pot pie bakes, melt 1 tablespoon of butter. As soon as the skillet is removed from the oven, use a pastry brush to evenly brush the melted butter over the biscuit topping to give it a shiny, flavorful finish. Serve hot.
Notes
- Use an ovenproof skillet to allow seamless transfer from stovetop to oven.
- Be careful not to burn the garlic as it will make the filling bitter.
- You can substitute fresh herbs for dried if preferred, adjusting quantities accordingly.
- For lower sodium, reduce salt to 1 teaspoon.
- Leftovers refrigerate well and reheat nicely in the oven to retain biscuit crispness.
- Can use rotisserie chicken or leftover cooked chicken for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
