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Skillet Chicken and Biscuit Pot Pie

Valerie
  • 40 minutes
  • Serves 8

INGREDIENTS

1/2 cup

butter

1 cup

diced onions

1 cup

chopped carrots (about 2 medium)

3/4 cup

chopped celery (about 2 stalks)

1/2 tsp

dried thyme leaves (not ground)

1/2 tsp

seasoned salt

1/2 tsp

fresh ground black pepper

1/2 cup

all-purpose flour

2 cups

low-sodium chicken broth

1 cup

milk (I use 2%)

2 cups

chopped cooked chicken breast meat (rotisserie chicken is a great choice)

1 cup

frozen sweet peas

3/4 cup

frozen corn

1

to 2 tablespoons minced fresh parsley

1 16.3 ounce can

(refrigerated buttermilk biscuits (8 biscuits))