Deconstructed Chicken Pot Pie

 

Hi Friends.  When my kids love a meal I make and request it again, I know it is a win...they don't come around often but when they do I want to share them with you!  It helps me to remember, too, to keep these in the rotation!  Without further ado, here is a cozy recipe for you to make that's perfect in the fall and winter- enjoy!

 

 

Ingredients

6 tablespoons butter 

2 cloves garlic, minced

 2 cups chopped yellow onion

 1 cup chopped celery 

1 cup peeled and chopped carrots

 ½ cup flour

 2 cups 2% milk 

1 cup chicken stock 

3 cups shredded cooked chicken

Salt and Pepper, to taste

1 Can of Biscuits

Instructions 

Preheat oven to 375°F.
In a large dutch oven over medium heat, melt the butter and then add the garlic, onion, celery and carrots. Saute until softened, about 7 minutes.
Add the flour and cook, stirring constantly, for 2 minutes. Add the milk and chicken stock to the sauce. Simmer over low heat for about 2 minutes, stirring constantly, until thick. Add the chicken and season to taste with salt and pepper. Remove from the heat and set aside.

Drop the biscuits onto the top of the chicken mixture 

 
Place pot into the preheated oven and bake for 18-20 minutes, until the biscuits are golden and cooked through. Serve immediately and enjoy!

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