Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Dexter Marshall: "Love it! Next time I think I'd make a little more…" Read More
14Ingredients
60Minutes
740Calories
Add to Meal Planner
Add to Meal Planner
Description
If you’re a fan of chicken pot pie then you’re going to love this easy one-pan dish. Creamy pot pie filling is topped with right-from-the-freezer frozen biscuits to create an irresistible meal to warm you up from head to toe. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. unsalted butter
- 1 Tbsp. vegetable oil
- 1 small white onion (or yellow onion, chopped)
- 2 stalks celery stalks (diced)
- 1/2 cup dry white wine
- 2 cups reduced sodium chicken broth
- 1 cup whole milk
- 3 Tbsp. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. fresh thyme leaves (plus thyme sprigs for serving)
- 1 pkg. frozen mixed vegetables (12 oz., thawed)
- 3 cups rotisserie chicken (cut into ¾-inch pieces)
- 8 biscuits (frozen buttermilk biscuits such as Pillsbury Grands; do not thaw)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Preheat oven to 400°F with a rack set in center. Melt butter with oil in a 12-inch cast-iron skillet or other deep 12-inch ovenproof frying pan over medium-high heat. Add onion and celery and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add wine and cook until reduced by half, about 1 minute.
- Whisk together broth, milk, and flour in a small bowl. Add to the skillet, whisking, and bring to a simmer. Reduce heat to maintain the simmer and cook, whisking often, until mixture thickens like a gravy, 5-8 minutes.
- Stir in salt, pepper, thyme leaves, thawed frozen vegetables, and chicken and cook until meat and vegetables are hot, about 3 minutes. Remove skillet from heat and top chicken mixture with biscuits.
- Bake chicken and biscuits until the biscuits are browned and cooked through (carefully lift a biscuit and cut into the bottom to check), 25-35 minutes; tent pan with foil if needed if biscuits are getting too brown before they’re done.
- Top chicken and biscuits with fresh thyme sprigs, if you like, and serve straight from the skillet.
NutritionView More
Unlock full nutritional details with subscription
740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat9g45% |
| Trans Fat0g |
| Cholesterol270mg90% |
| Sodium2080mg87% |
| Potassium880mg25% |
| Protein31g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A80% |
| Vitamin C40% |
| Calcium15% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Recipe Tags
Reviews(2)
Dexter Marshall 2 months ago
Love it! Next time I think I'd make a little more possibly even double under the rolls so one scoop is enough for everyone but the flavor is great and a huge hit with the family. Only question I had with instructions was it said frozen dinner rolls not thawed and we keep ours in the fridge? So made it from the fridge and it was fine. I also used canned vegetables instead of frozen and that was great too.
Switala 2 years ago
We didnt care for it. I did not have dry white wine so i substituted for white wine vinegar. I think my sub made the flavor off. You get used to it but it still was a little bland. I wont be making again.