Pot Pie Chicken (Print Version)
# Ingredients:
01 -
4 tbsp salted butter.
02 -
1 cup diced celery.
03 -
1 cup diced carrots.
04 -
1 cup diced onion.
05 -
2 minced garlic cloves.
06 -
4 cups chicken broth.
07 -
¼ cup flour (all-purpose).
08 -
1½ cups diced Yukon gold potatoes.
09 -
½ tsp dried thyme.
10 -
½ tsp black pepper.
11 -
1 bay leaf.
12 -
2 cups diced, cooked chicken.
13 -
½ cup heavy whipping cream.
14 -
½ cup frozen corn kernels.
15 -
1 cup peas (frozen).
16 -
Fresh parsley for sprinkles.
17 -
Warm biscuits for serving.
# Instructions:
01 -
On medium heat, soften butter in a Dutch oven. Add diced onion, celery, and carrots. Stir and cook about 10 minutes till softened and golden.
02 -
Toss in minced garlic and stir for 30 seconds until it smells great.
03 -
Sprinkle in flour and stir for a minute to thicken the mix.
04 -
Pour in the broth while adding thyme, pepper, potatoes, and the bay leaf. Turn the heat up to boil, then lower to a simmer for 15 minutes or until the potatoes are soft.
05 -
Stir in chicken, cream, peas, and corn. Let it gently cook another 5 minutes. Toss out the bay leaf before serving.
06 -
Scoop into bowls and serve alongside biscuits. A little parsley on top makes it pretty if you like.
# Notes:
01 -
Switch cream with milk or half-and-half if you'd like.
02 -
Keeps well in the freezer for future meals.