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The secret to a perfect chicken pot pie always lies in the gravy. ... Our recipe for an Easy Chicken Pot Pie, for instance, calls for 1/4 cup sour cream and 3/4 cup heavy cream.
Preheat oven to 400 degrees. In a large pot, melt the butter over medium high heat. Add onion, carrot and sweet potato. Cook until soft, about 8 minutes.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.
Bake for 30 to 35 minutes or until the pastry is golden brown. Remove from the oven and let sit for 5 minutes before serving. Use a spoon to scoop out the chicken mixture, topping each serving with a piece of pasty. Recipe from Chicken and Egg by Janice Cole/Chronicle Books, 2011.
Stir in carrots, peas and chicken and simmer for 2-3 minutes. Then, turn off heat. Line a baking dish with one pie crust and spoon chicken mixture evenly on top.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until blended. Add broth and vegetables; stir.
Remove the pan from the heat and add the potatoes, carrot, peas, corn, mushrooms and chicken. Season with more salt and pepper, if desired. Pour the stew into 8 ramekins.