Skillet Chicken and Biscuit Pot Pie

Name: Skillet Chicken and Biscuit Pot Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1/2 cup butter; 1 cup diced onions; 1 cup chopped carrots (about 2 medium); 3/4 cup chopped celery (about 2 stalks); 1/2 teaspoon dried thyme leaves (not ground); 1/2 teaspoon seasoned salt; 1/2 teaspoon fresh ground black pepper; 1/2 cup all-purpose flour; 2 cups low-sodium chicken broth; 1 cup milk (I use 2%); 2 cups chopped cooked chicken breast meat (rotisserie chicken is a great choice); 1 cup frozen sweet peas; 3/4 cup frozen corn; 1 to 2 tablespoons minced fresh parsley; 1 16.3 oz can (refrigerated buttermilk biscuits (8 biscuits))

Skillet Chicken and Biscuit Pot Pie was pinched from <a href="https://www.fromvalerieskitchen.com/skillet-chicken-and-biscuit-pot-pie/" target="_blank" rel="noopener">www.fromvalerieskitchen.com.</a>

"A creamy, chicken and vegetable studded filling is topped with biscuit pieces and baked until bubbly and golden brown This family-friendly Skillet Chicken and Biscuit Pot Pie is an easy, comforting weeknight dinner choice...."

INGREDIENTS

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1/2 cup butter

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1 cup diced onions

•

1 cup chopped carrots (about 2 medium)

•

3/4 cup chopped celery (about 2 stalks)

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1/2 teaspoon dried thyme leaves (not ground)

•

1/2 teaspoon seasoned salt

•

1/2 teaspoon fresh ground black pepper

•

1/2 cup all-purpose flour

•

2 cups low-sodium chicken broth

•

1 cup milk (I use 2%)

•

2 cups chopped cooked chicken breast meat (rotisserie chicken is a great choice)

•

1 cup frozen sweet peas

•

3/4 cup frozen corn

•

1 to 2 tablespoons minced fresh parsley

•

1 16.3 oz can (refrigerated buttermilk biscuits (8 biscuits))

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