One-Pot Chicken Pot Pie

Recipe by rockinred
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare filling: Heat 1 tablespoon of the oil in a large dutch over medium-high heat.
  • Add chicken & cook 5-7 minutes or until well browned.
  • Transfer chicken to small plate or bowl.
  • Add the remaining 1 tablespoon of oil to the dutch oven along with the celery, carrots and onion.
  • Cook, stirring occasionally, until lightly browned, about 3-5 minutes.
  • Add garlic and return chicken and any released juices to the dutch oven.
  • Stir in the sweet potatoes, turnips, broth, thyme, bay leaf, salt & pepper.
  • Bring to a boil and then reduce heat & simmer 20 minutes or until vegetables are tender.
  • Remove bay leaf.
  • To prepare biscuits: While filling simmers, in a large bowl, combine flour, baking powder, baking soda and salt. Blend with fork.
  • Add oil & buttermilk and mix until ingredients are just incorporated. Set aside.
  • In a small bowl, dissolve cornstarch in water to form a paste.
  • Stir cornstarch mixture into simmering filling and cook 2-3 minutes until thickened.
  • Drop biscuit mix by tablespoons over top of filling in dutch oven.
  • Simmer uncovered 10 minutes.
  • Cover and simmer 10 minutes longer or until biscuits are cooked through.
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