Recipe: Stovetop Chicken Pot Pie

Take the hassle out of chicken pot pie by whipping up this recipe that uses pre-made biscuits.


4 frozen buttermilk biscuits
1 1/2 c. chicken stock
1 c. whole milk
3 tbsp. all-purpose flour
1 1/2 tsp. poultry seasoning
1 chopped small onion
1 c. Matchstick Carrots
3 tbsp. butter
2 c. shredded rotisserie chicken
1 c. frozen cut green beans
2 tbsp. chopped fresh flat-leaf parsley
Biscuits, for serving


- Prepare 4 frozen buttermilk biscuits according to package directions.

- Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning. Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes. Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.

- Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes. Season with kosher salt and black pepper.

- Serve topped with biscuits.

Recipe courtesy of Country Living