Serves 1
Directions
- 1Season the diced chicken with paprika, garlic powder, salt, dried oregano, and olive oil, then mix well.
- 2Sear the chicken in a hot pot until browned and remove.
- 3In the same pot, melt butter and sauté the onions, carrots, garlic, and fresh thyme.
- 4Add flour and stir to combine, scraping up any browned bits from the bottom.
- 5Stir in chicken broth and heavy cream, bringing the sauce to a simmer to thicken.
- 6Season the sauce with Italian seasoning, garlic powder, and black pepper, then stir in shredded parmesan cheese.
- 7Add the browned chicken back to the pot and mix until combined.
- 8In a bowl, mix the biscuit mix with milk and additional shredded parmesan cheese.
- 9Spoon the biscuit dough over the chicken filling in the cast iron skillet.
- 10Bake the pot pie at 375 degrees.
Ingredients
- onion, chopped
- carrot, chopped
- garlic, chopped
- chicken, diced
- paprika
- garlic powder
- kosher salt
- dried oregano
- olive oil
- butter
- fresh thyme
- flour
- chicken broth
- heavy cream
- italian seasoning
- black pepper
- parmesan cheese, shredded
- red lobster cheddar bay biscuit mix
- milk
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