One-Pot Chicken Pot Pie





  1. Heat oven to 375 F.
  2. In a large oven-proof pot, melt butter.
  3. Add onion, carrots and celery, cooking until softened, about 7-8 minutes.
  4. Add peas and garlic and cook another 2-3 minutes.
  5. Season with salt, pepper and mustard powder.
  6. During the time the vegetables are cooking, you can make the biscuits (directions below).
  7. Once the vegetables are cooked, add the flour, stirring well to combine.
  8. Cook for 1 minute, stirring often.
  9. Slowly add chicken broth and milk, stirring until well combined.
  10. Stir in chicken.
  11. Over medium heat, bring to a simmer and let it thicken for about 5 minutes.
  12. Drop approximately ½ cup sized biscuits on top of the pot pie filling.
  13. Bake in preheated oven for 20-25 minutes, until mixture is bubbling and biscuits are golden brown.
To make the biscuits:
  1. Combine flour, baking powder, baking soda and salt in a food processor and pulse 10 times.
  2. Add butter and pulse until well combined.
  3. Add buttermilk and pulse until dough forms.
  4. Add cheese and pulse until evenly distributed.
  5. Recipe by: greens & chocolate |
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.