开云体育

Biscuit Pot Pie

Rhonda Fowler All Messages By This Member #16909 Biscuit Pot Pie Yield:?6?servings ? Prep:?20minutes?minutes Cook:?25minutes?minutes Total:?45minutes?minutes The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good! 4.8?stars (17?ratings) Ingredients ??cup?unsalted butter 1?sweet onion,?diced 2?carrots,?peeled and sliced 2?ribs?celery,?diced 3?cloves?garlic,?minced 2?teaspoons?chopped fresh thyme leaves ??cup?all-purpose flour ??cup?dry white wine* 2 ??cups?chicken stock 1?cup?half and half 3?cups?shredded rotisserie chicken (or turkey) 1?cup?frozen peas 2?tablespoons?chopped fresh parsley leaves Kosher salt and freshly ground black pepper,?to taste Flaky Mile High Biscuits Instructions Preheat oven to 350 degrees F. Melt butter in a large stockpot or?Dutch oven?over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes. Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits. Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes. Serve immediately. Notes *Additional chicken stock can be used for white wine as a non-alcoholic substitute. Source: Damn Delicious ~~~~~ Rhonda in MO

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