Chicken Pot Pie
1 rotisserie chicken/left over chicken or 3 cooked and shredded chicken breasts
1/5 bag small baby carrots cut into thirds
1 bunch green beans cut in half
5-6 new potatoes cut into 1 inch cubes
salt and pepper
1 tsp. chopped rosemary
1 tsp. thyme (dried or fresh)
6 cups chicken broth
2 tbsp. butter
2 tbsp. flour
2 tbsp. heavy cream
Preheat the oven to 350 degrees. Shred the chicken off the bone if it is a rotisserie or with a knife if just breasts. Melt the butter in a dutch oven, add the carrots, beans and potatoes and saute until lightly browned. Add the salt, pepper, rosemary and thyme. Once this has cooked for about 5 minutes add the flour, stir and cook until lightly browned, about 2-3 minutes. Add the chicken broth and bring to a boil. Once the mixture is boiling lower to a slow simmer and let thicken for about 10 minutes. Once thickened add the cream and cook an additional 5 minutes. Pour the chicken and vegetable mixture in a rectangular pyrex dish and place the raw biscuits on top. Bake at 350 degrees for 20 minutes or until the biscuits are lightly browned. Let cool for about 10 minutes and serve.
Sunday night we made roast chicken since my mother in law is in town, I wanted a nice Sunday meal and it was delicious but we always have so much leftover. I love chicken pot pie and always have, it’s just a perfect comfort food! I decided we had all the veggies on hand and I would make a big recipe so we could have it all week for lunch. My mother in law makes amazing from scratch biscuits. Sadly, I don’t have that recipe, but any biscuits will do. I do love biscuits on top of chicken pot pie instead of pastry dough, just gives that added southern touch! Enjoy!!!
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