Ingredients

The following ingredients have 8 Servings
  • 24 ounces boneless skinless chicken breasts ((cleaned and diced))
  • 24 ounces Frozen Vegetables
  • 1/2 Cup white onion ((diced))
  • 1 large garlic clove ((diced))
  • 1/4 Cup Water ((for the cornstarch))
  • 16 Ounce Biscuits ((canned, flaky layers))
  • 4 tablespoons unsalted butter
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Dried Rosemary
  • 3 tablespoons cornstarch
  • 2 cups Chicken Stock

Instruction

  • First, preheat your oven to 350 degrees F. and butter a 13x9-in casserole dish.
  • Next, in a skillet over medium-high heat, combine the butter, chicken, garlic powder, onion powder, salt, pepper, and rosemary. Let everything cook for 15 minutes.
  • Then, add the onions and continue cooking for an additional 3-5 minutes. Now, add the garlic to the mixture and let the ingredients cook for an additional 1-2 minutes. Afterward, pour the frozen veggies and chicken stock into the pan and bring the filling to a boil.
  • At this point, in a small bowl, combine the cornstarch and water. Mix them together and pour the slurry into the pan. 
  • Let this mixture thicken slightly by letting it boil for an additional 1-2 minutes. Carefully pour the hot filling into the greased 13x9-in. dish. 
  • Open the biscuits and place them on top of the filling. Place pot pie in the oven to bake for 13-15 minutes.
  • Last, once the biscuits are golden brown on top, remove the chicken pot pie from the oven and let it cool for 5 minutes before serving.