I’ve always been a big fan of Chicken Pot Pie. It’s the perfect comfort food – a bubbly, somewhat creamy sauce full of hearty chicken and veggies topped with a flaky crust. But it’s not the quickest thing to make. This “cheaters” version uses a couple of shortcuts (don’t worry – no cream of whatever soup!) for a much easier version with all the same delicious flavors. It’s just as comforting, just as tasty – it’s just much easier on the cook!
6 tablespoon unsalted butter
1 onion, diced
1/2 cup all-purpose flour
3 cups chicken broth
1 cup heavy cream
1 (12 oz) bag frozen mixed vegetables
2 cups cooked chicken, shredded
1/2 teaspoon dried thyme
1 tube refrigerated biscuits
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350°F.
Melt butter in a large skillet over medium-high heat. Add onion and cook until soft, 3-4 minutes. Whisk in flour and cook 1 minute more.
Gradually stir in broth and let bubble until thickened. Add cream, veggies, and chicken, and thyme, and season with salt and pepper. Pour mixture into a 9×13-inch baking dish.
Cut biscuits into fourths and arrange over the top of casserole. Bake until bubbly and golden brown, 25-30 minutes. Let sit 5 minutes before serving.