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Fall Pot Pie


  • Author: Garianne Gagliardi

Description

 

 

 


Ingredients

– boxed biscuits
– 3 tbsp butter
– 1/2 yellow onion, diced
– 1 small yellow squash, cubed
– 1/4 butternut squash, cubed
– 1 cup gold potatoes, cubed
– 3 cloves garlic, minced
– 1 tsp salt + pepper each
– 1/4 cup flour
– 2 cups broth
– 1/4 cup milk
– 1 cup shredded rotisserie chicken
– 1 cup frozen veggies


Instructions

Preheat your oven to 400f. Chop onions, potatoes, garlic and add to pan with butter – add salt + pepper and let cook down on medium low for 10 minutes. While waiting, chop up your butternut squash + yellow squash into small cubes and steam until soft. Now make your biscuit mix (follow ingredients on the back of packaging) and set aside. Add flour, broth, milk, chopped butternut squash + yellow squash and frozen veggies to onion mixture. Stir and let simmer for 3 minutes while adding in the shredded chicken. Place biscuits on top – I usually make about 8 to cover the surface. Bake for about 20-25 minutes checking throughout! You want the base to be bubbly and the biscuits to be golden brown. Enjoy!

Notes

I have an oven safe skillet. If you do not you can easily transfer to oven safe dish before placing biscuits on top.