Easy Chicken Pot Pie

Chicken and aromatic vegetables, simmered in a satiny/savory sauce, topped with flaky buttermilk biscuits.

Course Main Course

Cuisine American

Diet Dairy Free Diet

Keyword buttermilk biscuits, chicken pot pie, dinner, easy, pot pie, quick and easy

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 458kcal

6- ounce container regular-size refrigerated biscuits 5 biscuits, or 10-ounce container “big” biscuits (5 biscuits)
2 tablespoons butter
1 tablespoon olive oil
1 pound boneless skinless chicken breasts tenders, or thighs, cut into bite-size pieces
1 cup chopped onion red, yellow, or white
1 cup chopped carrots about 2 carrots
1 cup chopped celery about 2 stalks
1 1/2 teaspoons Italian seasoning
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup frozen peas keep frozen until ready to use
1/2 cup frozen corn keep frozen until ready to use

Cook the biscuits according to the package directions.
Meanwhile, heat the butter and oil together in a large stock pot or saucepan over medium-high heat. Add the chicken and cook until browned on all sides. Transfer the chicken to a plate.
Add the onion, carrots, and celery to the pan and cook for 3 to 5 minutes, until soft.
Add the flour, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat.
Add the broth and bring to a simmer. Return the chicken to the pan with any accumulated juices from the plate.
Reduce the heat to low and simmer for 10 minutes, until the sauce thickens, and the chicken is cooked through.
Add the peas and corn and cook for 1 minute to heat through. Season to taste with salt and pepper.
Ladle the stew into bowls and top with the biscuits.