Chicken Pot Pie with biscuit topping

Chicken pot pie with biscuit topping
 My family loves chicken pot pie! It’s southern, yummy, and filling. This recipe is without preservatives or extra stuff.

1 whole fryer (or about 4 cups of chicken).

1 Tablespoon ghee or olive oil

1 cup diced celery

1 cup diced carrots

1 large yellow onion

3 cloves of garlic pressed or smashed.

1 10oz bag of frozen mixed veggies

3 cups chicken broth (from boiled chicken or store bought)

3 Tablespoon arrowroot

1 teaspoon fresh rosemary

Salt & Pepper to taste
* biscuit recipe from this post
Preheat oven 400*
Grease 9×11 Pyrex with ghee or olive oil
Place whole chicken in large stock pot and cover with water. Add salt, pepper, and any other seasoning you like.
Boil 1 hour.

While chicken is boiling chop veggies.
Sauté onions, carrots, celery, and garlic in ghee.
Stir 3T of arrowroot into 3 cups of broth. Warm broth if possible.
Turn the heat up to high and pour arrowroot broth mixture into sauté pan with veggies. Stir constantly and reduce heat as the mixture thickens.
Add 4 cups chicken (I cut mine with scissors) combining with veggies and sauce.
Add one 10oz bag of frozen mixed vegetables
Season with salt, pepper, and rosemary.

Pour from the sauté pan to greased Pyrex.
Top with biscuits from previous post.

I rolled them thinner to make 12 biscuits. This helps with portion control too 🙊.

Bake 400* 15 minutes
Then broil till golden.
Rest 10 minutes

💗, Julie

PS: freeze the extra chicken broth for your next cooking adventure!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s