CHICKEN POT PIE

Ingredients

• 4-5 cups shredded rotisserie chicken

• 1 tablespoon butter

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 cup diced carrots

• 1 cup frozen peas

• 2 cups shredded cheese (cheddar or a blend works great)

• 1 cup chicken broth

• 1 cup heavy cream

• 1 tablespoon flour (optional, for thickening)

• 1 can (about 8) refrigerated biscuits, cut into quarters

• Salt and pepper, to taste

• 1 teaspoon dried thyme (optional)

• 1 egg (for egg wash, optional)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Sauté the vegetables:
   In a large cast iron skillet over medium heat, melt the butter. Add diced onion, carrots, and garlic. Cook for about 5 minutes until the onions are translucent and the carrots start to soften.

3. Make the filling:
   Stir in the shredded chicken and frozen peas. Sprinkle the flour over the mixture if you want it thicker. Stir to coat.
   Pour in the chicken broth and heavy cream, stirring constantly. Bring to a simmer and cook until the sauce thickens slightly (about 5 minutes).
   Stir in the shredded cheese until melted. Season with salt, pepper, and thyme.

4. Add the biscuit topping:
   Remove the skillet from heat. Evenly scatter the biscuit quarters over the top of the chicken mixture.

5. Optional: Brush the tops of the biscuits with a beaten egg for extra golden color.

6. Bake:
   Transfer the skillet to the oven and bake for 20–25 minutes, until the biscuits are golden brown and cooked through.

7. Cool slightly and serve:
   Let the pot pie sit for about 5 minutes before serving — it'll thicken up beautifully!