Grilled Sous Vide Chicken Pot Pie

Directions Print

1. For the gravy, follow the directions and reserve hot when done.
2. For the biscuit, bake in the oven according to the directions and reserve when done.
3. For the chicken pot pie, in a large pot add the oil and sauté the thawed chicken pieces. Cut pieces in half if too big and add the diced onions and sliced mushrooms. Season with salt and pepper to taste. Cook for 5–8 minutes until the mushrooms have released some liquid. Add the peas and carrots and cook for 2–4 minutes. Add the chopped thyme and pour the completed gravy into the pot. If the mixture is too thick, add a little water to loosen. Taste and adjust seasoning.
4. For the plate, in a large bowl place the bottom of the biscuit and then ladle the chicken pot pie on top. Top with the remaining biscuit half and serve. Optional garnish could be chopped parsley or some chopped chives.