All of our favorite things in one dish.
Reheat on the stovetop or in the microwave until hot throughout before serving.
canrefrigerated biscuits, prepared according to pkg.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
directions, for serving
Directions
Cook chicken:
Heat a Dutch oven over medium.
Transfer chicken to a plate, reserving drippings in Dutch oven.
Remove and discard skin from chicken; sprinkle breasts with pepper and 1 teaspoon of the salt.
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Sprinkle with flour, and cook, stirring constantly, until absorbed, about 1 minute.
Add wine, and cook, stirring constantly, until mixture is fully thickened, about 30 seconds.
Bring to a boil over high.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Return chicken breasts to broth mixture, reduce heat to medium, and bring to a simmer.
Transfer chicken to a plate, and let cool slightly, about 10 minutes.
Shred chicken meat; discard bones.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Cook, stirring occasionally, until mixture is warmed through, about 2 minutes.
Stir in parsley and lemon juice.
Frequently Asked Questions
Pot pie is the perfect vehicle to use up leftover meats.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
To make this soup gluten-free, substitute the flour with acornstarch slurryto thicken.
Add additional vegetables and potatoes for a filling result.
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Credit: Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
Credit:Stacy K. Allen; Props: Julia Bayless; Food Stylist: Chelsea Zimmer
