Easy Chicken Pot Pie
An easy buttery biscuit topping. Making this homey and comforting meal do able on a cold weeknight.
Equipment
- Cast Iron Skillet 12"
Ingredients
- 2 lbs chicken breast diced
- 2 cups Homemade Chicken Bone Broth see note
- 1-2 medium red potatoes diced
- 1/3 cup yellow onion diced
- 1/3 cup carrots sliced
- 1/3 cup celery sliced
- 1-2 cloves garlic minced
- 1 tbsp lemon pepper seasoning no salt
- 1 tsp sage ground
- 1/2 tsp rosemary dried
- 1 tbsp Italian seasoning
- 1/3 cup flour
- 5 tbsp butter or ghee
- 1 cup Bisquick
- 1 egg
- 1/2 cup milk of choice
Instructions
- Preheat oven to 350. In a large oven-safe saute pan or a 12 inch cast iron skillet, cook chicken with a couple of pinches of salt, on med-high for about 5 minutes. Remove chicken from pan.
- Turn heat down to medium, melt 5 tbsp of butter or ghee. Add carrots, celery, potatoes, and onion to the pan with a couple of pinches of salt. Once veggies start to sweat, add garlic and seasonings. Cook until seasonings are fragrant. Stirring continually add 1/3 cup of flour or binding agent. Then whisk in chicken broth slowly until flour is combined, bring to a boil. Once thickened, take off the heat and mix in chicken.
- In a bowl, combine Bisquick, egg, and milk. Pour over chicken pot pie mix. Pop in the oven for 22 minutes or until golden brown. Rest for 10 minutes and serve.
Notes
My Homemade Chicken Bone Broth helps this dish shine! I highly recommend it.
If you don't have time, a store bought kind will be fine. Just make sure it is low sodium or no salt.