Quick Chicken Pot Pie (America's Test Kitchen)

By RobinPD

Pillsbury Golden Homestyle biscuits were the winner of our taste test. Serve this pot pie right out of the skillet or transfer the mixture to a large pie plate and top with the baked biscuits.

Ingredients

• 1 package refrigerator biscuits
• Table salt
• 4 tablespoons unsalted butter
• 1 medium onion, minced
• 1 rib celery , chopped fine
• 1/4 cup all-purpose flour
• 1/8 teaspoon cayenne pepper
• 2 3/4 cups low-sodium chicken broth
• 1/2 cup heavy cream or half-and-half
• 2 teaspoons chopped fresh thyme leaves
• 1 (10-ounce) package frozen peas and carrots or same size package frozen mixed vegetables
• 1 rotisserie chicken , skin discarded, meat shredded into large bitesized pieces (4 cups)
• 4 teaspoons lemon juice
• Ground black pepper

Preparation

Step 1

1. Remove biscuits from package, place on baking sheet, and sprinkle with salt. Bake according to package instructions.
2. Meanwhile, melt butter in large skillet over medium heat. Add onion and celery and cook until soft, about 4 minutes. Stir in flour and cayenne and cook, stirring constantly, until mixture is light brown, about 6 minutes. Slowly whisk in broth, cream, and thyme and simmer until thickened, about 5 minutes. Stir in vegetables, chicken, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and serve.