Chicken Pot Pie with Biscuits

Makes a great make ahead freezer meal

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To a cast iron skillet on medium head, add diced potatoes, carrots, onions, garlic, and butter for 10 minutes until veggies are softened

Step 2

Sprinkle flour over the sauteed veggies and butter. Stir and cook for a few minutes

Step 3

Add broth, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes

Step 4

To the skillet, add peas, pre-cooked chicken, and heavy cream

Step 5

If freezing, scoop pot pie filling into freezer safe aluminum pans and top with biscuits from the can, cover and freeze. To reheat, thaw overnight in the refrigerator. Bake at 350 for 45 minutes or until bubbly and the biscuits turn a golden brown color

Step 6

If eating same day, add biscuits from the can on top of the pot pie filling in the skillet. Place in a 400 degree oven for about 10-15 minutes until biscuits start turning golden brown

↑Support creators by visiting their site 😊