Creamy Chicken Pot Pie

30 mins
Serves 1
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Directions

  1. 1Start with a rotisserie chicken from the grocery store and remove the meat from the bone, leaving out the skin and cartilage.
  2. 2Start with a rotisserie chicken from the grocery store and remove the meat from the bone, leaving out the skin and cartilage.
  3. 3Start with a rotisserie chicken from the grocery store and remove the meat from the bone, leaving out the skin and cartilage.
  4. 4In a skillet, heat up some olive oil and add diced onions and celery.
  5. 5In a skillet, heat up some olive oil and add diced onions and celery.
  6. 6In a skillet, heat up some olive oil and add diced onions and celery.
  7. 7Add frozen peas and carrots to the skillet and let it cook for about four to five minutes.
  8. 8Add frozen peas and carrots to the skillet and let it cook for about four to five minutes.
  9. 9Add frozen peas and carrots to the skillet and let it cook for about four to five minutes.
  10. 10Add garlic paste, onion powder, sage, and Tony Chachere's Creole seasoning to the vegetables.
  11. 11Add garlic paste, onion powder, sage, and Tony Chachere's Creole seasoning to the vegetables.
  12. 12Add garlic paste, onion powder, sage, and Tony Chachere's Creole seasoning to the vegetables.
  13. 13Add thyme and rosemary, then stir everything well to combine.
  14. 14Add thyme and rosemary, then stir everything well to combine.
  15. 15Add thyme and rosemary, then stir everything well to combine.
  16. 16Add half a cup of all-purpose flour to the skillet and mix it with the vegetables and spices.
  17. 17Add half a cup of all-purpose flour to the skillet and mix it with the vegetables and spices.
  18. 18Add half a cup of all-purpose flour to the skillet and mix it with the vegetables and spices.
  19. 19Pour in four cups of chicken stock or broth, then stir.
  20. 20Pour in four cups of chicken stock or broth, then stir.
  21. 21Pour in four cups of chicken stock or broth, then stir.
  22. 22Bring to a low boil, reduce the heat, and let it simmer for a few minutes until thickened.
  23. 23Bring to a low boil, reduce the heat, and let it simmer for a few minutes until thickened.
  24. 24Bring to a low boil, reduce the heat, and let it simmer for a few minutes until thickened.
  25. 25Add shredded mozzarella cheese and the shredded chicken to the mixture, and mix everything well.
  26. 26Add shredded mozzarella cheese and the shredded chicken to the mixture, and mix everything well.
  27. 27Add shredded mozzarella cheese and the shredded chicken to the mixture, and mix everything well.
  28. 28Add a little more Tony Chachere's seasoning, to taste.
  29. 29Add a little more Tony Chachere's seasoning, to taste.
  30. 30Add a little more Tony Chachere's seasoning, to taste.
  31. 31Pour the chicken pot pie mixture into a cast iron skillet or casserole dish.
  32. 32Pour the chicken pot pie mixture into a cast iron skillet or casserole dish.
  33. 33Pour the chicken pot pie mixture into a cast iron skillet or casserole dish.
  34. 34Cut biscuits in half and place them around the pot pie mixture.
  35. 35Cut biscuits in half and place them around the pot pie mixture.
  36. 36Cut biscuits in half and place them around the pot pie mixture.
  37. 37Bake the pot pie in the oven until golden brown.
  38. 38Bake the pot pie in the oven until golden brown.
  39. 39Bake the pot pie in the oven until golden brown.

Ingredients

  • 3 cups rotisserie chicken, shredded
  • 3 cups rotisserie chicken, shredded
  • 3 cups rotisserie chicken, shredded
  • 12 canned Pillsbury Grands! Southern Homestyle Butter Tastin’ biscuits
  • 12 canned Pillsbury Grands! Southern Homestyle Butter Tastin’ biscuits
  • 12 canned Pillsbury Grands! Southern Homestyle Butter Tastin’ biscuits
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 large onion, diced
  • 1 large onion, diced
  • 4 celery sticks, diced
  • 4 celery sticks, diced
  • 4 celery sticks, diced
  • 1 medium carrot, finely diced
  • 1 medium carrot, finely diced
  • 1 medium carrot, finely diced
  • 0.5 cup peas, fresh or frozen
  • 0.5 cup peas, fresh or frozen
  • 0.5 cup peas, fresh or frozen
  • 0.5 cup mozzarella cheese, shredded
  • 0.5 cup mozzarella cheese, shredded
  • 0.5 cup mozzarella cheese, shredded
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 1 fresh thyme sprig, stem removed
  • 1 fresh thyme sprig, stem removed
  • 1 fresh thyme sprig, stem removed
  • 0.25 tsp smoked paprika
  • 0.25 tsp smoked paprika
  • 0.25 tsp smoked paprika
  • 0.25 tsp sage seasoning
  • 0.25 tsp sage seasoning
  • 0.25 tsp sage seasoning
  • 0.25 tsp rosemary seasoning
  • 0.25 tsp rosemary seasoning
  • 0.25 tsp rosemary seasoning
  • 0.5 tsp Tony Chachere’s Creole seasoning
  • 0.5 tsp Tony Chachere’s Creole seasoning
  • 0.5 tsp Tony Chachere’s Creole seasoning
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper

Equipment

skilletlarge bowlcutting boardknifemeasuring cupsspatula