A delightful twist on the traditional pot pie, combining tender chicken, fresh vegetables, and a creamy sauce, all enveloped in a biscuit topping.
Ingredients
Scale:
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper, to taste
1 cup biscuit mix
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add a tablespoon of oil. Sauté the chopped onion for about 2-3 minutes until translucent, then add the minced garlic and cook for an additional minute.
Sprinkle the flour over the sautéed onions and garlic, stirring to combine, and cook for 1-2 minutes. Gradually whisk in the chicken broth and heavy cream until smooth. Stir in the thyme, salt, and pepper, and cook until thickened (about 5-7 minutes).
Fold in the cooked chicken and frozen mixed vegetables, ensuring everything is evenly coated in the creamy mixture. Remove from heat.
In a bowl, combine the biscuit mix, milk, garlic powder, and paprika. Stir until just combined; do not overmix.
Pour the chicken filling into the skillet, spreading it evenly. Drop spoonfuls of the biscuit batter over the filling.
Bake for 25-30 minutes or until the biscuit topping is golden brown. A toothpick inserted into the topping should come out clean.
