One-Pan Chicken Pot Pie
with Homemade Biscuits and Thyme Gravy
We love making simple, tasty meals! This chicken-pot pie shouldn't disappoint. From the classic french flavours of a mirepoix to the one-bowl biscuits; this hearty meal is both familiar and satisfying!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Thighs
227 g
Green Peas
340 g
Mirepoix
2 unit
Chicken Broth Concentrate
10 g
Thyme
20 g
Garlic
1.5 cup
All-Purpose Flour
(Contains Wheat)
12 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Baking Powder
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
200
Salt and Pepper*
1
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to bake the pie). Start prepping when the oven comes up to temperature! TIP: If you don't have an oven-proof pan, transfer the pot pie mixture to a 9x13-inch baking dish after Step 4!
Reserve 1/4 cup flour in a small bowl and set aside. (This will be used in step 4!) In a medium bowl, whisk together 1 cup flour, baking powder, 2 tbsp water, 1 tsp sugar and 1/2 tsp salt. Add the sour cream and stir together. Sprinkle the remaining flour on your counter. Using your hands, roll the dough on the counter in a circular motion until it forms into a ball.
Divide into 2 portions and press each portion into a 1/2-inch thick round disc. Wrap each with plastic. Place in the freezer to chill. Meanwhile, wash and dry all produce.* Strip 1 tbsp thyme leaves from the stems. Mince or grate the garlic. Cut the chicken into 1/2-inch cubes.
Heat a medium oven-proof pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 6-8 min. Season with salt and pepper. Transfer the chicken to a plate and set aside. Reduce heat to medium. Add 2 tbsp butter to the pan, then the mirepoix, garlic and thyme. Cook, stirring occasionally, until the mirepoix softens slightly, 3-4 min.
Return the chicken and juices to the pan. Sprinkle the reserved 1/4 cup flour over the chicken and veggies. Stir for 1 min. Stir in the broth concentrates, 2 cups water and peas. Cook until the sauce thickens slightly, 4-5 min. Season with salt and pepper. Remove pan from heat.
Remove the biscuit dough from the freezer. Cut each disc into quarters. (NOTE: You will have 8 pieces in total.) Top the chicken mixture with the biscuit dough. Bake in the centre of the oven until the biscuits are puffed up and golden brown, 10-12 min.
Divide the chicken pot pie between plates.
