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Stovetop Chicken Pot Pie
Easiest pot pie ever
- 4 frozen buttermilk biscuits
- 1 1/2 cups chicken stock
- 1 cups half and half or whole milk
- 3 tbs flour
- 1 1/2 tsp poultry seasoning
- 1 chopped small onion
- 1 cup julienne carrots
- 3 tbs butter
- 2 cups shredded cooked chicken breast
- 1 cup frozen peas thawed
- 2 tbsp. chopped fresh parsley
Cook frozen biscuits per package directions. Set aside.
Place stock, half-and-half, flour and poultry seasoning in a large sealable jar and shake until combined.
Cook onions and carrots in the butter in a large saucepan over medium heat until soft. Slowly whisk in the stock mixture and bring to a boil. Reduce heat and cook, stirring frequently, until thickened.
Stir in shredded chicken, peas and parsley. cook for about 5 minutes then season to taste with salt and pepper.
Serve in a bowl topped with a biscuit.
If you're not in the US or Canada and cannot find "poultry seasoning," you can find the recipe here.
Serving: 1serving | Calories: 481kcal | Carbohydrates: 35g | Protein: 27g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 566mg | Potassium: 666mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6770IU | Vitamin C: 29mg | Calcium: 132mg | Iron: 4mg