Stovetop Chicken Pot Pie

Tired of getting Wendy’s every night for dinner? Or are a couple of friends coming over? This dish is guaranteed to impress guests and satisfy taste buds! Even better, it can be made in one large saucepan, and the stove does most of the work!  

Here’s more good news…there’s no reason to knead the dough and place it into a pie pan, 4 frozen buttermilk biscuits work as a substitute for homemade crust, and saves a lot of time. Of course, it isn’t chicken pot pie without the chicken! This recipe calls for 1 ½ cups of chicken stock to increase the flavor, and 2 cups of shredded rotisserie chicken. For even more flavor, 1 ½ tsp. of poultry seasoning is recommended. One cup of whole milk is crucial to mix with the 3 tbsp of all-purpose flour. What’s a pot pie without vegetables? One cup of carrots, one cup of cut green beans, 2 tbsp of chopped fresh parsley, one chopped small onion, and 3 tbsp of butter will do the trick. Now, all that’s left is three simple steps, hang in there, it will all be worth it! First and foremost, prepare the biscuits as the packaging instructs. Meanwhile, shake together the chicken stock, milk, flour and poultry seasoning in a large mason jar. In a large saucepan, cook the onions and carrots in butter over medium-high heat until softened. This shouldn’t take more than 2-3 minutes. Slowly whisk in the milk mixture. Now bring the concoction  to a boil, reduce heat, and simmer. Stir the mixture often until thick, for about 6 to 8 minutes. Lastly, stir in the shredded chicken, green beans, and parsley, cooking until warm for about 5 minutes. Season with salt and pepper if desired, and serve warm with biscuits on top, you won’t be disappointed!