Ingredients:
For the Filling:
• 2 cups cooked chicken, shredded (rotisserie chicken works great!)
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 2 cups chicken broth
• 1 cup whole milk or heavy cream
• ¼ cup all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp dried parsley
For the Topping:
• 1 can (16 oz) refrigerated biscuit dough (or 1 sheet puff pastry, thawed)
• 1 egg, beaten (for egg wash)
Instructions:
1. Preheat Oven:
• Set your oven to 375°F (190°C).
2. Make the Filling:
• In a large skillet, melt butter over medium heat.
• Sauté onions, garlic, and carrots for about 3–5 minutes until softened.
• Sprinkle flour over the veggies and stir to coat. Cook for 1–2 minutes.
• Slowly whisk in chicken broth and milk, stirring constantly until thickened.
• Add chicken, peas, salt, pepper, thyme, and parsley. Simmer for 5 minutes.
3. Assemble the Bake:
• Pour the creamy chicken mixture into a 9×13-inch baking dish.
• Place biscuit dough pieces on top (or roll out puff pastry and lay it over the dish).
• Brush with beaten egg for a golden crust.
4. Bake:
• Bake for 20–25 minutes (or until the biscuits are golden brown and cooked through).
5. Serve & Enjoy!
• Let it cool for a few minutes before serving. Enjoy your warm, creamy chicken pot pie bake!