One-Pan Chicken Pot Pie 🥧 #recimepartner Download @ReciMe | Save recipes to save all my recipes and any other recipes you find online right inside the app so you have everything in one place. Use code thecontrarianmoney for a 2 week free trial to save unlimited recipes. Ingredients • 3 chicken breasts • 2 tbsp butter • ½ cup carrots, chopped • ½ cup celery, chopped • 1 small onion, chopped • 4 cloves garlic, minced • 1 tsp thyme • 1 tsp rosemary • 2 tsp garlic powder • 2 tsp onion powder • ¼ cup flour • 2 cups chicken broth • ½ tsp Knorr chicken bouillon • ½ cup half & half • ½ cup frozen peas • Salt + pepper • 5–6 buttermilk biscuits For Topping • 2 tbsp melted butter • Pinch of salt • Optional: pinch garlic powder or dried parsley Instructions 1. Season chicken with salt, pepper, and a little garlic powder. Heat a large braiser or oven-safe pan over medium heat with a little oil. Sear chicken in batches for 4–5 minutes per side until cooked through. Remove and shred. 2. In the same pan, add butter, carrots, celery, and onion. Cook for 5–7 minutes until softened. 3. Stir in garlic, thyme, rosemary, garlic powder, and onion powder. Cook for 1–2 minutes. 4. Sprinkle in flour and stir for 1 minute. Slowly pour in chicken broth and stir in the bouillon. Let simmer until slightly thickened. 5. Add shredded chicken, half & half, and frozen peas. Simmer for 3–5 minutes until thick and creamy. Taste and adjust salt and pepper. 6. Arrange biscuits on top, leaving a little space between them. Brush with melted butter and a pinch of salt (plus optional garlic powder or parsley). Bake uncovered at 375°F for 20–25 minutes until biscuits are golden and cooked through. #chickenpotpie #onepanmeal - @thecontrarianmoney