This Chicken Pot Pie is a delicious, comforting dish made easier with a rotisserie chicken. Packed with vegetables like carrots, sweet potatoes, and peas, it is topped with a creamy biscuit for extra indulgence. Perfect for weeknight dinners or special occasions.
Step 1: Adjust oven rack to low center position and preheat oven to 400°F.
Step 2: In a large dutch oven over medium/high heat, add the olive oil.
Step 3: When the oil begins to shimmer, add the onion, carrot, celery, 1 tsp of salt, and 1/2 tsp of fresh ground pepper. Cook until the onions are translucent.
Step 4: Add the sweet potato, mushrooms, and thyme, cooking until the sweet potato can be pierced easily (about 20 minutes).
Step 5: Once cooked, turn off the heat and allow to come to room temperature.
Step 6: In a small saucepan heat to medium high, add 4 tbsp of butter and let melt.
Step 7: When the butter begins to bubble, add 1/2 cup of flour and whisk to form a roux, stirring for about 3 minutes.
Step 8: Add the chicken broth, milk, and 1/2 tsp of salt, whisking until homogeneous and brought to a boil.
Step 9: The mixture will start to thicken; add the sherry and whisk.
Step 10: Pull the meat from the chicken and mix with cooled vegetables, then add the sauce and stir to combine.
Step 11: Taste for salt and adjust if necessary. Transfer to a souffle dish, filling until almost full.
Step 12: Top with cream biscuits and bake in the oven at 400°F for 30 minutes.
