CHICKEN & BISCUITS Chicken breast, peas + carrots, oyster mushrooms

 

CHICKEN & BISCUITS Chicken breast, peas + carrots, oyster mushrooms

Instructions

1. Preheat your oven to 350°F.

2. Season the chicken breasts with salt and pepper. Place them on a baking sheet and roast for 22–28 minutes, or until fully cooked.

3. Once the chicken is done, let it cool slightly, then dice into bite-sized pieces.

4. Increase the oven temperature to 400°F.

5. Spread the oyster mushrooms on a baking sheet. Drizzle with canola oil and season with a pinch of salt and pepper. Roast for about 8 minutes, or until softened.

1. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 7–10 minutes until the mixture turns golden and loses its raw flour smell.

2. Gradually whisk in the chicken stock, add the thyme and season lightly with salt and pepper. Bring to a simmer.

3. Add the milk, roasted mushrooms, and carrots. Return to a gentle simmer, then stir in the peas. Remove from heat and mix in the chopped parsley. Taste and adjust seasoning as needed.

4. To serve, divide the diced chicken into bowls. Spoon the pot pie mixture over the top, add a warm biscuit, and finish with a sprinkle of grated Parmesan cheese.

🍗 Chicken Pot Pie Recipe

Difficulty: Easy
Total Time: 1 hour
Hands-On Time: 20 minutes
Serves: 4

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🛒 Ingredients

• 4 boneless, skinless chicken breasts

• 1 lb oyster mushrooms

• 1 tbsp canola oil

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 2 cups low-sodium chicken stock

• 1 tsp fresh thyme leaves

• 1 cup whole milk

• 1 cup diced carrots

• 1 cup frozen peas

• Salt and pepper, to taste

• 2 tbsp chopped fresh parsley

• 4 biscuits, halved

• ¼ cup grated Parmesan cheese

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