Category: Farmer Favs — Prep Time: 30 mins — Cook Time: 10 mins

A one-skillet meal that has saved the day many times! Who doesn’t love a cozy Chicken Pot Pie?!

We even include our go-to drop biscuit recipe that you should save for everything moving forward. It is quick to prep.

Putting in great ingredients like pasture-raised Shady Hill chicken makes a huge difference in the texture and flavor of this classic. We left some notes on substitutes if you don’t have fresh veggies/herbs or raw milk, but truly believe this makes a huge difference for everyone who chooses to eat whole foods for more than just one meal.

Let us know when you enjoy this one! Oh, and only one pan and your cutting tools to clean score!

Ingredients:

Shady Hill Whole Chicken (2 shredded chicken breast)

1 onion diced
3 celery sticks chopped
3 carrots chopped
1/4 cup of butter
2/3 cup of frozen peas
3 Tbs chopped parsley
1/4 tsp dried thyme
1/4 c flour
2 cups chicken broth
2/3 cup raw milk

Drop Biscuits Ingredients:

2 cups of flour
1 Tbs Baking Powder
1 Tbs Salt
1/2 c unsalted butter, cold and cut into small pieces
1 cup of raw milk

How to Cook

Preheat the oven to 450 degrees.
Melt the butter, then add veggies (except peas) until they are tender.
Stir in peas, flour, and herbs until flour coats the veggies.
whisk in chicken broth and raw milk. Once bubbling, stir in chicken.
Prep biscuits. Combine dry ingredients, then cut in the butter using a pastry cutter or fork.
Add raw milk and stir to combine.
Drop imperfect mounds to have about 8 equal (in size) on top of your skillet of pot pie mixture.
Bake for 15 minutes. Y’all it’s hot so let it cool for 10 mins!

Notes

Serves 6-8, so feed the family or enjoy the leftovers!
You can use fresh/frozen veggies or fresh/dried herbs.
Consider using half and half if you want it to be creamy and don’t have raw milk
Let it cool! Baking at 450 for the biscuits makes for a hot pot pie.
Use a cast iron skillet. If not, transfer your items from the pan to an oven-safe dish before baking.