- 1 large Russet potato, peeled and cubed
- 1 large carrot, sliced into half moons
- 1 large celery stalk, sliced into half moons
- Salt and pepper
- 1 teaspoon dried thyme
- 4 tablespoons butter
- 1 medium sweet onion, diced
- 1 large clove garlic, minced or grated
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 2 cups chicken broth
- 1 lb shredded cooked chicken (see notes)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 16-oz. can refrigerated biscuits
Preheat oven to 350 degrees F.
Place the potato, carrots, and celery in a large pot. Fill with water to cover and bring to a soft boil, cooking for 10 minutes or until you can pierce through the potatoes with a fork easily. Drain and set aside.
Meanwhile, melt the butter in a cast iron or other large deep skillet over medium heat. Add the onion and garlic and cook 3-4 minutes until the onion is soft. Whisk in the flour and let cook for a minute. Add in the milk and chicken broth, whisking so no lumps remain. Reduce heat to medium low. Season the mixture with salt, pepper, and thyme, and let thicken for 3-4 minutes, stirring occasionally. Add the cooked vegetables, chicken, peas, and corn to the skillet and stir to coat evenly. Remove from heat
While the vegetables and sauce are cooking, put the biscuits on a parchment paper lined baking sheet and bake for 10 minutes to cook the bottom. Remove and top the chicken pot pie mixture with the half-cooked biscuits and cook for a further 6-8 minutes or until the biscuit tops are deep golden brown.
This was fantastic. A simple way to have pot pie without fussing over actual crusts.