This dish contains the following allergens: Milk/Dairy, Wheat
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Step-by-step instruction without your screen going to sleep
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
330g
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1
rotisserie chicken, cut into bite-size pieces
30g
all-purpose flour
480g
chicken or veggie stock
180g
half & half
1 can
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
2 cups
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1 (34-ounce)
rotisserie chicken, cut into bite-size pieces
1/4 cup
all-purpose flour
2 cups
chicken or veggie stock
3/4 cup
half & half
1 can (16.3 ounces)
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
Step 1
Slide the Combi Cooker Pan into Level 1. With the door open, flip the SmartSwitch™ to AIRFRY/ STOVETOP. Select SEAR/SAUTE and set temperature to HI. Press START/STOP and let pan preheat in unit for 3 minutes.
Step 2
After 3 minutes, using an oven mitt, carefully remove the pan, add butter, and let melt. Then add onion, peas, carrots, parsley, and thyme. Return pan to unit and, with the door open, saute for 5 minutes, stirring occasionally.
Step 3
After 5 minutes, remove pan, add flour, and whisk until combined. Return pan to unit in Level 1. and, with the door open, cook for 1 minute, stirring occasionally.
Step 4
After 1 minute, remove pan and whisk in stock and half & half. Return pan to unit, reduce heat to 3 and bring to a simmer until sauce has thickened, about 3 minutes.
Step 5
When the sauce has thickened, remove pan and stir in the chicken, salt, and pepper. Return pan to Level 1, close the door and select BAKE, select 350F, and set the time to 12 minutes. Press START/STOP to being preheat (The unit will preheat for 3 minutes and display PRE, unit will beep when preheat is complete).
Step 6
Place biscuits on Bake Tray, and when unit is preheated, slide tray onto Level 2, close door, and allow and cook.
Step 7
When cooking is complete, biscuits should be golden brown. Remove pan from unit and serve chicken pot “pie” with biscuits.
Slide the Combi Cooker Pan into Level 1. With the door open, flip the SmartSwitch™ to AIRFRY/ STOVETOP. Select SEAR/SAUTE and set temperature to HI. Press START/STOP and let pan preheat in unit for 3 minutes.
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
330g
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1
rotisserie chicken, cut into bite-size pieces
30g
all-purpose flour
480g
chicken or veggie stock
180g
half & half
1 can
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
2 cups
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1 (34-ounce)
rotisserie chicken, cut into bite-size pieces
1/4 cup
all-purpose flour
2 cups
chicken or veggie stock
3/4 cup
half & half
1 can (16.3 ounces)
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
Step 2 of 7
After 3 minutes, using an oven mitt, carefully remove the pan, add butter, and let melt. Then add onion, peas, carrots, parsley, and thyme. Return pan to unit and, with the door open, saute for 5 minutes, stirring occasionally.
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
330g
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1
rotisserie chicken, cut into bite-size pieces
30g
all-purpose flour
480g
chicken or veggie stock
180g
half & half
1 can
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
2 cups
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1 (34-ounce)
rotisserie chicken, cut into bite-size pieces
1/4 cup
all-purpose flour
2 cups
chicken or veggie stock
3/4 cup
half & half
1 can (16.3 ounces)
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
Step 3 of 7
After 5 minutes, remove pan, add flour, and whisk until combined. Return pan to unit in Level 1. and, with the door open, cook for 1 minute, stirring occasionally.
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
330g
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1
rotisserie chicken, cut into bite-size pieces
30g
all-purpose flour
480g
chicken or veggie stock
180g
half & half
1 can
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
2 cups
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1 (34-ounce)
rotisserie chicken, cut into bite-size pieces
1/4 cup
all-purpose flour
2 cups
chicken or veggie stock
3/4 cup
half & half
1 can (16.3 ounces)
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
Step 4 of 7
After 1 minute, remove pan and whisk in stock and half & half. Return pan to unit, reduce heat to 3 and bring to a simmer until sauce has thickened, about 3 minutes.
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
330g
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1
rotisserie chicken, cut into bite-size pieces
30g
all-purpose flour
480g
chicken or veggie stock
180g
half & half
1 can
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
2 cups
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1 (34-ounce)
rotisserie chicken, cut into bite-size pieces
1/4 cup
all-purpose flour
2 cups
chicken or veggie stock
3/4 cup
half & half
1 can (16.3 ounces)
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
Step 5 of 7
When the sauce has thickened, remove pan and stir in the chicken, salt, and pepper. Return pan to Level 1, close the door and select BAKE, select 350F, and set the time to 12 minutes. Press START/STOP to being preheat (The unit will preheat for 3 minutes and display PRE, unit will beep when preheat is complete).
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
330g
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1
rotisserie chicken, cut into bite-size pieces
30g
all-purpose flour
480g
chicken or veggie stock
180g
half & half
1 can
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
2 cups
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1 (34-ounce)
rotisserie chicken, cut into bite-size pieces
1/4 cup
all-purpose flour
2 cups
chicken or veggie stock
3/4 cup
half & half
1 can (16.3 ounces)
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
Step 6 of 7
Place biscuits on Bake Tray, and when unit is preheated, slide tray onto Level 2, close door, and allow and cook.
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
330g
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1
rotisserie chicken, cut into bite-size pieces
30g
all-purpose flour
480g
chicken or veggie stock
180g
half & half
1 can
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
2 cups
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1 (34-ounce)
rotisserie chicken, cut into bite-size pieces
1/4 cup
all-purpose flour
2 cups
chicken or veggie stock
3/4 cup
half & half
1 can (16.3 ounces)
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
Step 7 of 7
When cooking is complete, biscuits should be golden brown. Remove pan from unit and serve chicken pot “pie” with biscuits.
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
330g
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1
rotisserie chicken, cut into bite-size pieces
30g
all-purpose flour
480g
chicken or veggie stock
180g
half & half
1 can
refrigerated flaky biscuits
Kosher salt, as desired
Ground black pepper, as desired
4 tablespoons
unsalted butter
1
yellow or white onion, peeled, finely chopped
2 cups
frozen peas and carrots
2 tablespoons
dried parsley
1 teaspoon
dried thyme
1 (34-ounce)
rotisserie chicken, cut into bite-size pieces
