We’re keeping this hearty meal reaaalllll simple for you tonight. Friday nights should be a breeze, and this one in particular. A DIY pot pie (yes that rhymed). This stick-to-your-ribs household classic is sure to leave you feeling warm inside. We took chicken thighs and braised them, combined them with pearl onion, rainbow carrots, Yukon potatoes, cremini mushrooms, and peas. Hearty, creamy, crispy, crazy-good. It’s the time of year for it, so you might as well savor every bite!
What’s in your bag:
- Chicken pot pie filling
- Biscuit crust
What you’ll need from home:
- Mixing bowl
- Aluminum foil
- Sheet pan
- Salt and pepper
Total prep time: 10 minutes
The Filling + Biscuit Crust
- Preheat your oven to 350F
- Remove the lid to your pot pie filling and cover your tray with aluminum foil. Place the tray on your sheet pan and bake for 20-30 minutes, until nice and hot.
- Carefully remove your tray from the oven and remove the aluminum foil. Place your biscuits right on top of the pot pie filling, and put back in the oven for another 5 minutes.
Chow time! Take a large spoon for serving and dig in!
That’s it! Dinner solved, dinner served. #weareWECO
