A childhood favorite, but without the hassle! One Pan, ~30 Minute Chicken Pot Pie -makes 1-9.5”

A childhood favorite, but without the hassle! One Pan, ~30 Minute Chicken Pot Pie makes 1-9.5” pie 3tbsp butter 2 carrots, finely diced 1 celery rib finely diced 1 small onion, finely diced 2 garlic cloves, minced 1 cup peas 1tbsp chicken bouillon powder 1tsp salt and pepper + more to taste 1tsp thyme 1tsp oregano 3.5 cups chicken (~2 large breasts), cooked & shredded/cubed (rotisserie chicken is great here!) 1tbsp flour 3 cups chicken broth 1/2 cup heavy cream 8 big biscuits 1 egg + 1tbsp milk Flaky salt 1. Preheat oven to 425 degrees. 2. In a large, oven safe pan/cast iron skillet, melt 3tbsp butter on medium heat. Add carrots, celery, onion, garlic, and peas. Cook for 3 minutes. 3. Add chicken broth, thyme, chicken bouillon, oregano, salt and pepper. Cook for 5 minutes. 4. Add shredded/cubed chicken, then sprinkle flour and mix until no flour remains and let it cook until it thickens a bit (5 minutes) 5. Add heavy cream and cook for 3 minutes. If it seems too thick, add 1/4 cup of chicken broth. Turn off the heat. 6. Top with biscuits. Mix egg with 1tbsp milk and brush mixture on top of biscuits. 7. Bake for 25 minutes or until top of the crust is golden brown. Allow to cool for 15 minutes before serving. Enjoy! #chickenpotpie #chickenrecipes #potpie #onepanmeals #nostalgia #kidfriendlymeals #kiddinners #thecookingmawma