Easy Chicken Pot Pie

I love chicken pot pie, but it's not the fastest recipe to make from scratch on a weeknight during a busy week.  I came up with a recipe that from start to finish takes 45 minutes.  It's delicious and a family favorite.  Enjoy!

Start with two boneless skinless chicken breasts. 

Cut into one inch chunks.

Saute with 2 tbs. butter & 1 tbs. olive oil.  Add onions & garlic.

Add 3 tbs. flour and cook for1-2 minutes, then add wine.  After a minute or two add broth & milk. Stir until smooth.  Add veggies.

Add a handful of fresh parsley & season with salt & pepper. Simmer for 4-5 minutes.

Transfer to greased baking dish & add stir in frozen peas.

Top with prepared biscuits & brush with melted butter.

Bake at 350 degrees until golden brown, about 20 minutes.

Let rest for 5 minutes before serving.

Ingredients:

2 boneless skinless chicken breasts cut into 1" chunks

3 peeled carrots cut into coins

4 ribs of celery

1 small onion

2 cloves of garlic

1 cup of frozen peas

2 tbs. butter + 1tbs. melter butter for biscuits

1 tbs. olive oil

3 tbs. flour

2/3 cup of white wine

1 cup chicken broth

1 cu whole milk

1 handful fresh parsley

1 tsp salt & black pepper to taste

1 can of prepared biscuits

non-stick cooking spray

Directions:

In  a non-stick pan over medium high heat melt butter and add olive oil.  Add chicken, onions and garlic.  After chicken begins to brown and onions soften add flour.  Cook for a minute or two then add wine and whisk.  Add chicken broth, milk & vegetables.  Bring to a simmer and stir in parsley, salt and pepper.  Reduce heat until just simmering and cover.  After about 5 minutes transfer to a greased baking dish.  Add frozen peas and top with biscuits.  Brush with melted butter and bake at 350 degrees for about 20 minutes or until biscuits are brown.  Allow to sit for about 5 minutes before serving.  Enjoy!