A Sunday Dinner You'll Make Again
A hearty, comforting recipe that doesn't take all afternoon.
I’ve spent the better part of the past month pulling what feels like a million weeds, pruning shrubs, tending flower beds, and trying to keep up with summer.
So far, the garden is winning.
As much as I complain about my sore muscles and tired feet to anyone who will listen, I wouldn't trade it for anything.
While my garden has never looked better, after all that manual labor I crave a hot shower, a couple of Advil, and something warm and satisfying for dinner. Nothing fancy, just the kind of meal that hits the spot.
Maybe some chocolate after that.
Bonus points if it fills the kitchen with the smell of dinner instead of fertilizer, with leftovers for tomorrow.
Every home cook needs a few dependable dinners they can make without much thought, and this is one of mine.
It’s the chicken pot pie I make most often: creamy, hearty, and packed with vegetables and buttery biscuits instead of pie crust.
In other words, it’s pretty easy, too.
This is one of those recipes that comes together in stages, and none of them are challenging.
Soften the vegetables in a skillet with a little butter, stir together a creamy filling with shredded rotisserie chicken, and top it off with refrigerated biscuits before baking.
The rotisserie chicken and refrigerated biscuits do most of the heavy lifting here. The biscuits bake up beautifully flaky and golden every time.
The filling is creamy without being heavy, with tender vegetables and plenty of chicken in every bite.
Plus, a few smart shortcuts from the grocery store never hurt anyone.
Now if you'll excuse me, I think there are still a few weeds out there with my name on them.
Have a wonderful week, eat something delicious, and I'll see you back here next Sunday with something new.
Chicken Pot Pie with Biscuits
Serves 6–8
Ingredients
4 tablespoons butter, divided
1 tablespoon olive oil
1 small yellow onion, chopped (about ½ to ¾ cup)
2 celery stalks, finely chopped (about ½ cup)
1–2 carrots, sliced into thin coins (about ½ cup)
3 cloves garlic, minced
⅓ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
1 (32-ounce) container chicken stock
4 cups shredded rotisserie chicken
1 (22-ounce) can condensed cream of chicken soup (such as Campbell’s Family Size)
1 teaspoon Worcestershire sauce
1 cup frozen peas
1–2 teaspoons chopped fresh thyme and parsley
1 (16.3-ounce) can Pillsbury Grands! Flaky Layers Biscuits
Chopped fresh thyme, chopped parsley, and flaky sea salt, for garnish (optional)
Instructions
Preheat the oven to 375°F.
Brush a 9 x 13-inch baking dish or an 11-inch deep oven-safe skillet with olive oil, or coat lightly with cooking spray.
Melt 3 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the onion, celery, and carrots. Cook until softened but not browned, about 6 minutes.
Add the garlic and cook for 30 seconds, stirring constantly.
Sprinkle in the flour and cook for 1–2 minutes, stirring constantly.
Gradually pour in the chicken stock, stirring until smooth and any lumps disappear.
Stir in the shredded chicken, cream of chicken soup, Worcestershire sauce, frozen peas, and fresh herbs, if using.
Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the filling thickens slightly.
Pour the filling into the prepared baking dish. Arrange the unbaked biscuits evenly over the top.
Bake for 15 minutes. Remove from the oven and brush the biscuits with the remaining 1 tablespoon melted butter. Return to the oven and bake for another 5–8 minutes, or until the biscuits are deeply golden brown and the filling is bubbling.
Sprinkle with chopped fresh herbs, flaky sea salt, or both before serving.
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