@theshayspenceAug 26, 2026 · 1:00 · Ragtime-style piano blues with a cheerful atmosphere(1033252)
summer succotash chicken pot pie 🤌 full recipe below! -1 tbsp butter -2 ears corn, kernels removed -1/2 pint cherry tomatoes, quartered -1 jalapeño, chopped -3 garlic cloves, minced -1 small bunch scallions, sliced -2 tsp chopped fresh thyme -1 tsp Cajun seasoning, plus more to taste -1 (15 oz) can butter beans, drained and rinsed -1 rotisserie chicken, shredded (about 4 cups shredded chicken) -4 cups chicken broth -1/4 cup heavy cream -1 cup instant mashed potato flakes, plus more if needed -1 tube refrigerated flaky biscuits Preheat oven to 400F. In a large oven-safe skillet (I used a 3.5 qt braiser), melt the butter over medium heat. Add the corn, cherry tomatoes, jalapeño, garlic, scallions, thyme, and 1 tsp Cajun seasoning. Sauté for about 3 minutes, until the vegetables are just beginning to soften. Stir in the butter beans, shredded chicken, chicken broth, heavy cream, and 1 cup instant mashed potato flakes. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally. Remove from the heat and let cool for a couple of minutes. Taste and add more Cajun seasoning if you want. If you’d like a thicker filling, stir in additional instant mashed potato flakes, 1 tbsp at a time, until it reaches the desired consistency (it needs to be thick enough that the biscuits will stay on top.) Arrange the biscuits over the top of the filling and bake at for about 15 minutes, or until the biscuits are golden brown and cooked through and the filling is hot and bubbly. Let cool for at least 5 minutes before serving. #easyrecipe #foodtok #onepotmeal #chickenrecipe #weeknightdinner
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