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When the temperature drops, there’s nothing like warming up with a classic chicken pot pie. This tasty recipe for the fabled comfort food is not only simple to throw together quickly, but packed beneath its flaky and buttery crust is a mouthwatering medley of warm chicken and fresh vegetables. For a timelessly delicious meal that’s sure to be a hit among your crew, try this incredible recipe for chicken pot pie.
- 3 tbsp olive oil, divided
- 3 chicken breasts, cut into chunks
- Half an onion, chopped
- 2 carrots, chopped
- 2 fennel bulbs, trimmed and chopped
- 2 tsp thyme, divided
- 2 tsp rosemary, divided
- 2 tsp sage, divided
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 ½ cup frozen peas
- ¼ cup heavy cream
- 1 can refrigerated biscuit dough
- 1 egg, lightly beaten
- Add the olive oil to a large skillet over medium-high heat, followed by the chicken breast cut into chunks, then cook until brown.
- Transfer the cooked chicken to a bowl and set aside.
- Add 2 tablespoons of olive oil to the skillet along with the chopped onion, carrots, trimmed and chopped fennel bulbs, 1 teaspoon of thyme, 1 teaspoon of rosemary, and 1 teaspoon of sage, then cook for 4-5 minutes, or until the vegetables are soft.
- Add the all-purpose flour to the skillet, then cook for another 2-3 minutes before adding the chicken broth.
- Bring the mixture to a simmer and cook for about 8-10 more minutes or until the broth has thickened.
- Turn off the heat and mix in the cooked chicken, the frozen peas, and the heavy cream.
- Cover the ingredients in the skillet with flat, round pieces of the refrigerated biscuit dough, layering them over one another.
- Brush the dough with the lightly beaten egg before sprinkling on 1 teaspoon of thyme, 1 teaspoon of rosemary, and 1 teaspoon of sage.
- Bake at 350 degrees Fahrenheit for 25-30 minutes.
- Let the pie cool for several minutes, then dig in!
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