Inside-out Chicken Pot Pie with Buttermilk Biscuits

This dish subverts the traditional chicken pot pie and makes it into an easier but no less delicious weeknight meal. Make a chicken pot pie filling, with plenty of chicken and vegetables, then spoon it over buttermilk biscuits. It's a dish that everyone in the family loves!

You can use either homemade or refrigerated biscuits to make this—it's great with either. Feel free to mix up the vegetables in the "filling"; broccoli and mushrooms are great additions. This recipe makes 6 servings.

Ingredients

• 2 cups diced cooked chicken (leftover rotisserie or roast chicken works great)
• 2 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 small onion, finely chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 cup green beans, cut into pieces
• 1 cup fresh or frozen green peas
• 1 cup red potato, diced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary leaves
• 2 cups chicken stock
• 1 cup half-and-half or milk
• Salt and freshly ground pepper to taste
• 6 buttermilk biscuits, split

Directions

Melt butter in a large skillet over medium-high heat and add onion, carrots, and celery. Cook over medium heat 5 minutes or until vegetables soften. Add herbs and stir to combine. Add flour and stir into vegetables. Cook for another minute or two, then slowly stir in chicken stock. Bring to a boil and add green beans and potatoes. Reduce heat to low and simmer for 15–20 minutes or until veggies are tender.

Stir in chicken, peas, and half-and-half or milk. Season with salt and pepper to taste. Simmer for another 5 minutes or so until chicken is heated through and peas are cooked. Add a little more half-and-half or stock if sauce seems too thick.

Put two biscuit halves on each plate and spoon over a generous portion of chicken, veggies, and sauce.