The holidays can be hectic, but an easy and delicious dinner can be a lifesaver between all festivities and errands. This chicken pot pie recipe is rich and flavorful, with the time-saving grace of delicious and fluffy canned biscuits on top, instead of a double crust. Full of nutritious vegetables, chicken, all in a delicious and savory filling, it’s an easy favorite for everyone to enjoy. 

Ingredients:

1 lb. chicken breast

2 cups chicken broth

1 cup chopped celery

1 cup chopped carrots

1 clove minced garlic

1 medium yellow onion, chopped

2 tbsp unsalted butter

⅓ cup all-purpose flour

½ cup milk

½ tbsp Dijon mustard

1 tsp dried parsley flakes

1 tsp dried rosemary

1 tbsp dried thyme leaves 

1 tbsp salt (or to taste)

1 tsp ground black pepper

1 cup frozen peas

1 container canned biscuits 

Instructions:

Preheat your oven to the temperature on the baking instructions for your canned biscuits.

In a medium saucepan, bring your chicken broth to a low boil. 

Add your chicken breast to the broth and close the lid, leaving a little vent for the steam to escape. Simmer for 15 minutes. 

After 15 minutes, remove the chicken from the broth and shred it into smaller pieces. Save both the broth and the chicken and set them aside. 

In a large skillet, add your chopped celery, onions, and carrots. Cook on medium-high heat for 7 minutes. 

Add your minced garlic and cook another 3 minutes. 

Turn the heat down to medium.

Toss in your flour and stir until everything is coated. Cook for 2 to 3 minutes, stirring occasionally. 

Increase the heat to medium-high.

Pour in a tablespoon or 2 of your chicken broth and whisk to combine. Gradually whisk in more broth as it absorbs, scraping the bottom of the skillet to get all the bits of flour. Repeat this until you use up all the broth.  

Once the broth is absorbed, whisk in your milk and gently stir until combined. 

Next, add your thyme, rosemary, salt, pepper, parsley, Dijon mustard, shredded chicken, and frozen peas. Stir carefully until combined. Cook another 5 minutes to thicken the mixture. 

If your skillet is not oven-safe, transfer the filling to an oven-safe casserole dish of a similar size. 

Finally, open your canned biscuits and arrange them on top of your chicken pot pie filling. 

Bake 25 minutes or until the biscuits are golden brown. This step will always take longer than the instructions on the biscuit can, because the filling slows down the baking process.

Once the biscuits are ready, remove from the oven and allow to cool 10-15 minutes before serving.