As seen on Twin Cities Live with Teena Anderson, Anoka Meat & Sausage
Watch the Cast Iron Chicken Pot Pie on “Dinner with Tracy” episode. Recipe is listed below the video link. Don't forget to join us @Sweet Tee's Kitchen on Facebook for more recipes.
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1 tbsp. olive oil
1 Rotisserie chicken deboned
ground black pepper
1/2 onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
2 tsp. fresh thyme
3 -4 tbsp. flour
1 1/2 c. frozen peas
2 c. chicken broth made from concentrate
1 cup heavy cream
1 can Pillsbury refrigerated flaky biscuit dough
1 egg, lightly beaten
Let’s Get Started
Preheat oven to 350°. In a large skillet over medium heat, heat oil.
Add onion, carrots, celery, and thyme and cook until vegetables are soft, 5 minutes. Add in chicken and mix together. Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken broth and bring to a simmer, cooking 10 minutes or until slightly thickened. Turn off heat and stir in cream, peas, thyme and chicken.
Remove biscuits from can and split in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet.
Brush with egg wash and bake until golden, 20-25 minutes. Serve in the pan.
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