Chicken Pot Pie - Copper Cellar Marketplace

6-8 servings

40 mins

350ºF

4 tbsp butter

1/2 cup diced onions

1/2 cup diced carrot

1/2 cup diced celery

1/2 cup frozen peas

2 cloves minced garlic

1 (10.5oz) can cream of chicken

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/2 cup milk or half & half

2 cups cooked diced chicken

1 diced russet potato

3 tbsp flour

2 1/4 cups chicken broth

Preheat oven to 350°F
Melt butter in a large saucepan. Add onions, celery, carrots
Sautee for 3 minutes, until vegetables have softened and onions are translucent
Add garlic and cook for an additional minute, until fragrant
Add cooked chicken and diced potatoes
Sprinkle flour over top and cook for an additional minute, gently tossing to work in the flour. Cook for 3 minutes
Pour in chicken broth and cream of chicken soup
Add thyme and rosemary
Pour in half & half and increase heat until it forms a soft bubble. Let simmer, partially covered, until potatoes are fork tender
Stir in frozen peas. Remove from heat
Pour mixture into lightly greased 9x13 casserole dish
Combine biscuit mix, milk, and egg. Pour over filling. DO NOT do this step ahead of time
Season to taste with salt and pepper

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