This homemade chicken pot pie recipe is anything but tedious—the whole thing can be made in one large saucepan.

YIELDS: 4 servings


INGREDIENTS

4 frozen buttermilk biscuits

1 1/2 c. chicken stock

1 c. whole milk

3 tbsp. all-purpose flour

1 1/2 tsp. poultry seasoning

1 chopped small onion

1 c. Matchstick Carrots

3 tbsp. butter

2 c. shredded rotisserie chicken

1 c. frozen cut green beans

2 tbsp. chopped fresh flat-leaf parsley

Biscuits, for serving

 

DIRECTIONS

1- Prepare 4 frozen buttermilk biscuits according to package directions.

2- Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning. Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes. Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.

3- Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes. Season with kosher salt and black pepper. Serve topped with biscuits.