Stovetop Chicken Pot Pie

photo: countryliving.com (B. Woodcock)

​INGREDIENTS

• 4 frozen buttermilk biscuits
• 1 1/2 c. chicken stock
• 1 c. whole milk
• 3 tbsp. all-purpose flour
• 1 1/2 tsp. poultry seasoning
• 1 chopped small onion
• 1 c. Matchstick Carrots
• 3 tbsp. butter
• 2 c. shredded rotisserie chicken
• 1 c. frozen cut green beans
• 2 tbsp. chopped fresh flat-leaf parsley
• Biscuits, for serving

​
DIRECTIONS

1. Prepare 4 frozen buttermilk biscuits according to package directions.
2. Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning. Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes. Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.
3. Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes. Season with kosher salt and black pepper. Serve topped with biscuits.

This recipe appears courtesy of countryliving.com.