30-Minute Semi-Homemade Chicken Pot Pie

By carvalhohm

Ingredients

• 1 tube Pillsbury refrigerator biscuits
• 4 tablespoons unsalted butter
• 1 medium onion, chopped fine
• 1 rib celery, chopped fine
• 1/4 cup all-purpose flour
• 1/8 teaspoon cayenne pepper
• 2 3/4 cups canned chicken broth
• 1/2 cup heavy cream
• 2 teaspoons fresh chopped thyme (or 1/2 teaspoon dry)
• 1 10-ounce package frozen peas and carrots
• 1 rotisserie chicken, skin removed and meat shredded (about 4 cups)
• 4 teaspoons lemon juice
• Salt and pepper

Details

Servings 6
Adapted from debtproofliving.com

Preparation

Step 1

Remove the refrigerator biscuits from the tube, sprinkle with a little salt and bake according to the package instructions.

While biscuits are baking (keep an eye on them), melt the butter in a large skillet over medium heat. Add the chopped onion and celery and sauté until soft (about 4 minutes). Stir in the cayenne and flour and cook, while continuing to stir, until the mixture turns a nice golden brown, about 6 minutes.

Check biscuits. Slowly whisk in the cream and broth. Add thyme and stir until thickened, another 5 minutes. Stir in peas and carrots, chicken and lemon juice and simmer until heated through.

You don’t want the vegetables to get overcooked and mushy. Place the biscuits on top and you’re ready to serve—straight from the skillet. Serves: 6 to 8.