Ingredients
- 3 tbsp butter
- 1 cup onion
- 4 carrots
- 2 1/2 cups low sodium chicken broth
- 1 heaping tablespoon chicken flavor better than bouillon
- 1 tsp worcestershire sauce
- 1 cup half-and-half
- salt
- black pepper
- 1/2 tsp poultry seasoning
- 1/4 tsp dried thyme leaves
- 1/4 tsp dried ground sage
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 1 rotisserie chicken
- 1 tube refrigerated flaky-style biscuits-such as pillsbury grands
Steps
- Heat the oven to 400 F and grease a 9-by-13-inch baking dish with some of the butter.
- Melt the remaining butter in a large skillet and cook the onion and carrots for 8 minutes.
- Stir in the broth, bouillon, Worcestershire sauce, half-and-half, poultry seasoning, thyme, sage, salt, and pepper, then simmer for 8 minutes.
- Fold in the peas, pearl onions, and shredded rotisserie chicken, then heat for 5 minutes.
- Pour the filling into the baking dish and arrange the biscuits over the top.
- Bake for 25 to 30 minutes, until the biscuits are browned and the filling is bubbling.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Rest the pot pie for 5 minutes before serving.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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