Best Ever Chicken Pot Pie
Sheri Ann Richerson
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can chicken breast (
sugar snap peas, chopped
heavy whipping cream
plus 2 Tablespoons
drop biscuit dough
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Melt the butter in a skillet over medium heat.
Chop up sugar snap peas.
Add peas and carrots to the melted butter in the skillet and cook for three to four minutes.
Add in the chicken – including the juice.
Continue to cook for one to two minutes while using a spatula to break the chicken into smaller chunks.
Add the salt, pepper, garlic and
. Stir to combine.
on top of the chicken mixture. Allow it to sit for one minute to absorb the liquid and then stir to combine it.
Add about 1/4 of the
and stir in into the mixture.
Continue cooking until the sauce begins to thicken.
Add half the heavy whipping cream, stirring to combine it.
Continue cooking the broth until it begins to bubble and thicken.
Add half of the remaining
Continue cooking over medium heat. Again, you want the broth to thicken.
Add the rest of the heavy whipping cream. Continue cooking.
Add the remaining
and cook until the mixture is slightly thick. You don’t want it runny, but you don’t want it too thick either as it will continue to thicken in the oven.
While the pot pie mixture is thickening, make your drop biscuit dough. You can use any recipe you like for this. I used a combination of
, milk and Jiffy baking mix.
Once the chicken, vegetable and broth mixture is thick enough to suit you, pour it into a baking dish.
Drop spoonfuls of the drop biscuit mixture on top of the chicken, vegetable and broth mixture. It will sink – do not worry about this.
Place the baking dish into the oven and bake at 400 degrees F for 20 to 25 minutes.
When you remove it from the oven allow it to sit for 10 minutes. Cut and serve.
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