It’s getting cold. That means it’s a perfect time to get started on Fall cooking and baking. A pot pie is a perfect way to experience this. Some think it’s intimidating because of the crust. BUUUUUT, use biscuits and a rotisserie chicken from the grocery store and you’ll be whipping up deliciousness in no time.
Buttermilk Biscuit Chicken Pot Pie
1 1/2 cup of chopped leeks
2 tablespoons of olive oil
4 cups of diced rotisserie chicken
1/2 cup of diced onion
1/2 cup of diced celery
1/2 cup of diced carrots
1 teaspoon garlic powder
1 teaspoon of onion powder
1 /2 teaspoon of dried fennel
1/2 teaspoon of Herbs de Provence
2 tablespoons of Chicken bouillon
1/2 cup of all purpose flour
About 3 cups of water
About 1 cup of heavy cream
1 16-ounce bag of frozen peas and carrots
1 package of refrigerator biscuits
*egg wash, optional
*chopped parsley, for garnish
Start by preheating the oven to 350 degrees.
In a large Dutch oven, add in the olive oil and leeks and saute until the leeks are tender. This should take about 3-4 minutes. Then, add in the rotisserie chicken along with the onions, celery, and carrots. Then, cook for a few more minutes before adding in all the seasoning and the all purpose flour. Cook the flour out for about 60 seconds.
Then, add in the water, cream, and frozen peas and carrots. The mixture will thicken. Pour it into a casserole dish. Top the filling with the biscuits and give them an egg wash, if you prefer. Top the entire pot pie with cracked black pepper and then bake in a hot oven until golden brown. This should take about 25 minutes.
Remove from the oven, top with chopped parsley, and enjoy while warm.