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Chicken Pot Pie

  • 10 Tbsp. butter
  • 8 stalks celery, diced (about 4 cups)
  • 2.5 large yellow onion, diced (about 4cups)
  • 2.5 tsp. chopped fresh thyme 
  • 2.5 tsp. kosher salt, divided
  • 1 1/4 tsp. freshly ground black pepper
  • 10 Tbsp. all-purpose flour
  • 5 cups whole milk
  • 2.5 cup low-sodium chicken broth
  • 2.5 Tbsp. Dijon mustard
  • 1 1/4 tsp. garlic powder
  • 10 cups cooked shredded chicken
  • 2.5 (12 oz bags) frozen peas & carrots
  • 2.5 (16.3-ounce tube) biscuit dough 

Directions

  1. Preheat oven to 375º with rack in the center.
  2. In a large skillet, melt butter over medium-high heat. Add celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes.
  3. Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine.
  4. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas & carrots. Taste and add more salt as needed.
  5. Transfer mixture to a baking pan. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.
  6. Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.

Apple Slaw

  • 2/3 cup mayonnaise
  • 5 tablespoons balsamic vinegar
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons maple syrup
  • ½ teaspoon kosher salt plus more if needed
  • 2/3 teaspoon black pepper plus more if needed
  • 10 cups shredded green cabbage (from about 1½ head of cabbage)
  • 3 large apple cut into matchsticks (any kind will work)
  • 1 cup thinly sliced red onion (from about 1 of a medium onion)
  • 1 1/4 cup dried cranberries (I used sweetened)
  • 1 1/4 cup candied pecans chopped 

Instructions

  • In a large bowl, whisk together the mayonnaise, balsamic vinegar, extra-virgin olive oil, maple syrup, kosher salt, and the black pepper until smooth.
  • Add the shredded green cabbage, apple sliced into matchsticks, thinly sliced red onion, dried cranberries, and candied pecans, chopped.
  • Use tongs to mix everything together well. Taste and adjust seasoning if necessary. Serve immediately, or cover and refrigerate for about 30 minutes to allow flavors to blend together.

Notes

  • To make ahead, I recommend mixing the dressing separately and tossing the coleslaw together up to 30 minutes before serving. This is when it’s at its best. However, the leftovers are also great, and hold up really well, even the day after it’s been tossed together!

$2.56 per serving based on WalMart prices on 12/5/2025