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Stovetop Chicken Pot Pie

Posted: September 15

Time: 30 minutes

Yield: 4 servings

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Tedious and time-consuming chicken pot pie? No, thank you! Stovetop Chicken Pot Pie is made in one saucepan making for super easy cleanup, and best of all, it’s absolutely delicious. The indulgently creamy and rich sauce is draped atop buttermilk biscuits that are the definition of fluffy and golden perfection! The mixture of tender chicken and fresh veggies pairs perfectly with the biscuits, and it makes for a hearty, savory, and nutritious dinner. Stovetop Chicken Pot Pie is comfort food made simple!


4 frozen buttermilk biscuits, plus more for optional serving
1 1/2 cups chicken stock
1 cups whole milk
3 tablespoons all-purpose flour
1 1/2 teaspoons poultry seasoning
3 tablespoons butter
1 small onion, chopped
1 cups carrots, julienned
2 cups rotisserie chicken, shredded
1 cups frozen cut green beans
2 tablespoons flat-leaf parsley, chopped
kosher salt, to taste
black pepper, to taste


Step 1

Prepare the frozen buttermilk biscuits according to the package directions.

Step 2

In a large mason jar, shake together the chicken stock, whole milk, flour, and poultry seasoning.

Step 3

In a large saucepan over medium-high heat, melt the butter.

Step 4

Add the onion and carrots and cook until softened, about 2-3 minutes.

Step 5

Slowly whisk in the milk mixture.

Step 6

Bring the mixture to a boil and reduce the heat.

Step 7

Simmer, stirring often, until thickened, about 6-8 minutes.

Step 8

Stir in the shredded rotisserie chicken, green beans, and flat-leaf parsley, cooking until warm, about 4-5 minutes.

Step 9

Season with kosher salt and black pepper.

Step 10

Serve topped with the biscuits.

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