Description
A deeply comforting and nourishing meal that combines a savory, creamy chicken and vegetable stew with a pillowy, golden biscuit topping. This modern take on the traditional pot pie skips the tedious pastry work, offering a rustic and efficient dinner perfect for busy weeknights. Featuring tender chicken, sautéed mushrooms, carrots, and celery in a thyme-infused gravy, this dish provides the ultimate soul-soothing experience for family gatherings or quiet dinners at home.
Ingredients
6 tablespoons unsalted butter, melted and divided
1/4 cup all-purpose flour
1 package (16.3 ounces) refrigerated biscuit dough
1 teaspoon Italian seasoning
2 tablespoons avocado oil, divided
2 cups cooked chicken breast, shredded
1 cup carrots, diced
1 cup celery, diced
1 cup cremini mushrooms, sliced
1/2 cup yellow onion, diced
2 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Heat one tablespoon of avocado oil in a large oven-safe skillet over medium-high heat.
Add the carrots, celery, onion, and mushrooms to the skillet and sauté until softened, about 6-8 minutes.
Stir in the flour and cook for 1 minute to remove the raw flour taste.
Slowly whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens.
Add the shredded chicken, Italian seasoning, thyme, salt, and pepper, then stir to combine.
Remove the skillet from heat and arrange the refrigerated biscuits on top of the filling.
Brush the tops of the biscuits with the remaining melted butter.
Place the skillet in the oven and bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbling.
Let cool for 5 minutes before serving.
Notes
You can use leftover rotisserie chicken to make this dish even faster. Feel free to swap in seasonal vegetables like peas or corn if you have them on hand. Store leftovers in an airtight container in the refrigerator for up to 3 days.