A simplified one-pan chicken pot pie made in about 30 minutes. This dish features cooked and shredded chicken, various vegetables, and is topped with flaky biscuits for a nostalgic yet easy meal.
1: Preheat oven to 425 degrees.
2: In a large, oven safe pan/cast iron skillet, melt 3tbsp butter on medium heat. Add carrots, celery, onion, garlic, and peas. Cook for 3 minutes.
3: Add chicken broth, thyme, chicken bouillon, oregano, salt, and pepper. Cook for 5 minutes.
4: Add shredded/cubed chicken, then sprinkle flour and mix until no flour remains and let it cook until it thickens a bit (5 minutes).
5: Add heavy cream and cook for 3 minutes. If it seems too thick, add 1/4 cup of chicken broth. Turn off the heat.
6: Top with biscuits. Mix egg with 1tbsp milk and brush mixture on top of biscuits.
7: Bake for 25 minutes or until top of the crust is golden brown. Allow to cool for 15 minutes before serving.
