Creamy Chicken Pot Pie
Directions
- 1Start with a rotisserie chicken from the grocery store and remove the meat from the bone, leaving out the skin and cartilage.
- 2In a skillet, heat up some olive oil and add diced onions and celery.
- 3Add frozen peas and carrots to the skillet and let it cook for about four to five minutes.
- 4Add garlic paste, onion powder, sage, and Tony Chachere's Creole seasoning to the vegetables.
- 5Add thyme and rosemary, then stir everything well to combine.
- 6Add half a cup of all-purpose flour to the skillet and mix it with the vegetables and spices.
- 7Pour in four cups of chicken stock or broth, then stir.
- 8Bring to a low boil, reduce the heat, and let it simmer for a few minutes until thickened.
- 9Add shredded mozzarella cheese and the shredded chicken to the mixture, and mix everything well.
- 10Add a little more Tony Chachere's seasoning, to taste.
- 11Pour the chicken pot pie mixture into a cast iron skillet or casserole dish.
- 12Cut biscuits in half and place them around the pot pie mixture.
- 13Bake the pot pie in the oven until golden brown.
Ingredients
- 3 cups rotisserie chicken, shredded
- 12 canned Pillsbury Grands! Southern Homestyle Butter Tastin’ biscuits
- 0.5 cup flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 large onion, diced
- 4 celery sticks, diced
- 1 medium carrot, finely diced
- 0.5 cup peas, fresh or frozen
- 0.5 cup mozzarella cheese, shredded
- 1 tsp onion powder
- 0.5 tsp garlic powder
- 1 fresh thyme sprig, stem removed
- 0.25 tsp smoked paprika
- 0.25 tsp sage seasoning
- 0.25 tsp rosemary seasoning
- 0.5 tsp Tony Chachere’s Creole seasoning
- 1 pinch black pepper
Equipment
skilletlarge bowlcutting boardknifemeasuring cupsspatula
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