There is nothing more comforting than a bowl of hot Chicken Pot Pie. Loaded with vegetables, a creamy gravy, and a fluffy biscuit crust this Pot Pie is a hit in my home.
Feel free to use various vegetables you have on hand to change the flavours through the seasons. Enjoy!
First step is to gather all of your ingredients together on a tray. This dish comes together quickly so you will want to have everything within reach.
Preheat your oven to 400°
You can make this dish with a cast iron frying pan or a casserole dish. If you use a casserole dish you will need to bring it all together in a frying pan and transfer. I always used my cast iron for a one pot meal.
Bring a small pot of water to a boil and add your frozen veg. Cook for 3 minutes and drain. Set aside.
In your cast iron or frying pan, add your butter on medium heat. Add the shallot and sautee until soft. About 3 minutes. Add the veg, and some salt.
Add the chicken and give it all a toss.
Add the wine and let it boil off and absorb into the veg and chicken. Once absorbed add your flour and toss. The mixture should become pasty. Now add the half and half slowly. About 1/3 at a time mixing to combine as you go. You may not need it all depending on how much chicken you have etc..so eyeball it. It should have formed a thick sauce.
Now add your chicken stock slowly. Only add enough to have the consistency of the sauce become reminiscent of gravy.
Now taste. Add salt and pepper to your liking.
Add a few solid pinches of Thyme and about 1 tbsp of fresh minced Parsley. Set aside.
Make the biscuits and top the pie with them.
Place on the middle rack in the oven and back for 25-30 minutes until the biscuits are puffed and browned on top.
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