Shortcut Chicken Pot Pie

Updated: Dec 31, 2020

Creamy and savory pot pie filling topped with fresh biscuits. A wintertime dream come true. This recipe skips the homemade crust and opts for some fluffy biscuits a la Pillsbury instead. And it's cooked all in one skillet! This comfort food takes about 1 hour and will make one 12 inch pie that serves 6 people. Or one really hungry person--who am I to judge?



Did anyone else grow up eating Marie Callendar's frozen chicken pot pie? It was the most amazing after-school meal. When we first started dating, my husband and I bonded over our love of this frozen microwaveable comfort food. I'm happy to say that (as much as I love the frozen pie), this one is way better. It's made from wholesome ingredients, and you never have to worry about the frozen chunks that didn't get heated through all the way. This has quickly become a frequently requested winter time dinner in my home.


Ingredients pictured are for a double batch.

Ingredients:

  1. 1lb boneless skinless chicken thighs, cut into 1 inch pieces. (You can sub chicken breasts, but thighs are juicier, more flavorful, and more forgiving when cooking. #TEAMDARKMEAT)

  2. 1 tablespoon olive oil

  3. 1 teaspoon salt, plus more to taste

  4. 1 teaspoon pepper, plus more to taste

  5. 2 tablespoons butter

  6. 1/2 onion, roughly chopped

  7. 2 large carrots, cut into 1 inch pieces

  8. 2 stalks celery, cut into 1 inch pieces

  9. (optional) 1 cup mushrooms, chopped

  10. 1 teaspoon garlic powder

  11. 1 teaspoon dried thyme leaves

  12. 1/2 teaspoon dried rosemary leaves

  13. 4 tablespoons flour

  14. 2 cups chicken broth

  15. 3/4 cup frozen peas

  16. 3 tablespoons cup heavy whipping cream

  17. 1 can refrigerated biscuit dough

  18. 1 egg, whisked

Instructions:

  1. Preheat your oven to 350 degrees Fahrenheit.

  2. In a large oven safe skillet (or regular skillet--you can transfer to a pie dish later), sauté the chicken in about a tablespoon of olive oil on medium-high heat. Season with salt, pepper, and rosemary. Cook until browned; does not have to be fully cooked through. Set chicken aside on a plate and leave any juices.

  3. In the same skillet, melt the tablespoon of butter.

  4. Add the onions, carrot, celery, mushroom, thyme, and garlic powder. Add another tablespoon or so of olive oil. Season with more salt and pepper to taste. Stir and cook until the veggies begin to soften, about 3 minutes.

  5. Sprinkle the flour over the veggies and mix well. Continue to cook for another 4-5 minutes. Lower the heat to prevent scorching if necessary.

  6. Pour in the chicken broth bring to a simmer for 8-10 minutes, stirring occasionally. The mixture will begin to thicken.

  7. Turn off the heat and add in peas, heavy cream, and chicken and stir until everything is evenly incorporated.

  8. TASTE!!! Adjust for more salt and pepper if necessary.

  9. If you're not using an oven-safe skillet, transfer the filling into a pie dish. If you're using a heat safe skillet, continue to step 10.

  10. Open the can of biscuits and slice each biscuit in half horizontally. You should be able to easily pull them apart by hand using the pre-made layers.

  11. Layer the biscuits in a circle around the edge of the skillet or pie dish. Fill in the middle if you want extra biscuity goodness.

  12. Brush the biscuits with the whisked egg.

  13. Bake for 25-30 minutes or until the biscuits are golden brown at the top.

Scoop servings with a large serving spoon and enjoy!



See you in a few hours after this food coma wears off.


- L


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