If you’ve made our Mississippi Chicken before you already know you’re in for a treat with this pot pie version. And if you haven’t yet had the pleasure, let me give you the rundown – Mississippi Chicken evolved from Mississippi Pot Roast and like the original, features meat that’s cooked low and slow in a mixture of butter, ranch seasoning mix, au jus mix, and plenty of pepperoncini. The result is tender, falling apart meat that’s somewhat spicy and oh-so scrumptious. Our Pot Pie version has all of that same amazing flavor (and more! like a flaky biscuit topping) but is definitely not low and slow – the whole thing comes together in just thirty minutes.
1/2 cup (1 stick) butter
1 large carrot, diced
1/2 white onion, diced
1/2 cup all-purpose flour
1 (1 oz) packet ranch seasoning mix
1 (1 oz) packet au jus mix
2 cups chicken broth, plus more as needed
3 cups cooked chicken, shredded
1 cup frozen peas
1/2 cup sliced pepperoncini peppers, drained
2 cans refrigerated biscuits
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400°F and set aside a 9×13-inch baking dish.
In a large skillet, melt half of the butter over medium-high heat. Add onion and carrot and cook until softened, about 5 minutes.
Add remaining butter. Once melted, add flour and cook, stirring frequently for 1 minute. Stir in ranch seasoning mix and au jus mix.
Slowly stir in 2 cups broth and let cook until thickened. Stir in chicken, peas, and pepperoncinis and season to taste with salt and pepper. Add more broth if a thinner consistency is desired.
Spoon mixture into baking dish and top with biscuits. Bake until biscuits are golden brown and filling is bubbly, 15-20 minutes.
Let rest 5 minutes before serving. Enjoy!