This is a spin off
Pioneer Woman's Chicken Pot Pie due to 2 facts...I had some leftover frozen biscuits that needed to be used AND I make terrible pie crust! Normally if I need pie crust, I just buy Pillsbury! Not as good as homemade, but better than what I make! Anyway, I made her recipe and we ladled it over hot, split biscuits. Filling and comforting, what more do you need? Everyone liked it!
3 stalks celery, diced
8-10 baby carrots, diced
1 large onion, diced
4 tablespoons butter
2 cups cooked, diced chicken
3/4 cup flour
(original recipe calls for 1 cup, it made it a little too thick for topping biscuits)
2 cups low sodium chicken broth
1 chicken bouillon cube, or 1 teaspoon bouillon granules
1/2 cup white wine, if desire..I did!
1 cup heavy cream, thinking next time I will use something lighter
1 teaspoon ground thyme
1 teaspoon kosher salt, more if needed to taste
black pepper to taste
hot biscuits ( I used the frozen Great Value brand, they are excellent)
Melt butter in a large skillet or dutch oven.
Add diced vegetables and cook till they begin to soften.
Add chicken and stir to combine.
Sprinkle flour evenly over all and allow to cook a couple minutes, stirring gently.
Pour in the chicken broth, stirring contatnly.
Stir in the bouillon and wine, if using.
the flour will combine with the chicken broth to create a delicious gravy.
Pour in the cream and stir.
Allow the mixture to cook over low heat, thickening gradually, about 4 minutes.
Season with thyme, salt, and pepper.
Remove from heat and taste. Adjust seasonings as needed.
(At this point you could pour into a pie pan or casserole dish and create pot pie)
Split hot biscuits and generously ladle on the chicken gravy....mmmm.
Seriously this gravy is so good you could eat it by itself...and I'm pretty sure it's calorie free...
While I got this recipe from the
Pioneer Woman's cookbook, I did change it ever so slightly, for instance I left out those nasty little peas....
