Total Time
50mins
Prep 15 mins
Cook 35 mins

This is a savory, satisfying Pot Pie!! Fresh vegetables, a smooth rich wine sauce, and a crusty biscuit topping all combine to make this a dish that will find its way into your family favorites!

Ingredients Nutrition

Directions

  1. Sauce:.
  2. Melt 5 Tbs. butter in large skillet over medium heat.
  3. Add flour, and stir till well combined, over medium-high heat.
  4. Add broth, milk, wine and tarragon.
  5. Stir till smooth.
  6. Remove from heat.
  7. Set aside to cool.
  8. Filling:.
  9. Separately, microwave carrots, broccoli, and corn till crisp-tender (about 45 seconds each, on High).
  10. In a separate skillet, melt 2 tbs. butter.
  11. Add onion, and celery.
  12. Saute till crisp-tender.
  13. Remove from skillet, leaving drippings in pan.
  14. Place Mushrooms in same skillet.
  15. Saute till crisp-tender, about 1 minute.
  16. In bowl, mix together vegetables and chicken.
  17. Scatter meat/veggie mixture over the bottom of a 9 x 13 pan.
  18. Pour cooled sauce over top, spreading so that it covers everything.
  19. Place in 350 degree oven and cook till sauce bubbles. About 20 minutes.
  20. Topping: While casserole is cooking, Mix biscuit mix, water, garlic powder and parsley till well blended.
  21. (May need to use more or less water, depending on the gluten in your mix).
  22. On floured board, roll out dough about 1/2" thick, roughly the size of your casserole dish.
  23. When sauce bubbles, then remove casserole from oven, and lay the rolled biscuit mixture on top.
  24. Increase oven temperature to 400 degrees.
  25. Return casserole to oven and cook an additional 12 to 15 minutes. (Till topping is golden brown.).
  26. Enjoy!