Vegetable Chicken Pot Pie
20
Minutes
Prep Time
20
Minutes
Cooking Time
40
Minutes
Total Time
2-4
Serves Servings
Video Recipe Below:
Ingredients
- ½ Cup Harvest Fresh Nantes Carrots, chopped
- ½ Cup Harvest Fresh Pearl Onions, sliced in halves
- 2 Cups Rotisserie Chicken, cooked
- 1 Cup whipping cream, heavy
- ½ Cup Flour
- ½ Cup Celery, chopped
- ½ Cup Broccoli, steamed
- ½ Cup Peas
- ½ Cup Corn, canned
- 1 ½ Cups Chicken Broth
- 4 Garlic Cloves, minced
- ½ Tsp. Poultry Seasoning
- ¼ Tsp. Nutmeg
- 2 Tbsp. Butter
- ½ Tsp. Salt
- ¼ Tsp. Pepper
- 1 Egg, whisked, egg wash
- 1 Package Pillsbury Country Biscuit, thawed
Directions
- In a skillet on medium heat, add butter, and sauté celery, add pearl onions sauté until translucent, add garlic, sauté until fragrant, add corn, carrots, and broccoli, sauté until cooked. Then stir in the flour, poultry seasoning, salt, and pepper. Constantly stirring for 1 minute.
- Slowly add chicken broth and heavy cream. Stir mixture until thickened and creamy.
- Add nutmeg, chicken, peas, and mix, until combined.
- Fill bowls with vegetable chicken mixture and top with 1 Country Biscuit on top of each and brush egg wash on top.
- Place bowls on a baking sheet, bake at 375 degrees for 20 minutes, until biscuit is golden brown and cooked.
What You Need
