Chicken Pot Pie
When I was little I was a very picky eater. I mean EXTREMELY picky! One thing I hated most (besides anything red or anything that resembled a vegetable) was food that was mixed together or touching on my plate…like for example, casseroles.
Never fear, I am now a full-fledge casserole lover! And right up there with casseroles, is chicken pot pie! I love it. I feel like it’s even better than a casserole because it has crust (or biscuits) too! It’s warm and filling and full of veggies!
I always find myself short on time around the dinner hour though, so recipes that require many steps or lots of ingredients (like chicken pot pie for example) don’t usually make the cut. I HAD to find a way to make chicken pot pie weeknight friendly!
For me, the part that took the most time was the crust. So after thinking about it, I decided to scrap the crust and make it backwards…with whole wheat biscuits on top!
This is by far the best idea ever! It cuts the prep time by half or more! You can have homemade chicken pot ‘pie’ any night of the week! It takes no extra time to double the filling to freeze for a really super fast dinner next time! Give it a try!
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Chicken Pot Pie
ingredients
- 2 pounds chicken breast or breast tenders cut into 1 inch chunks
- 1/4 cup unsalted butter
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1/2 onion, chopped
- 1 cup peas, fresh or frozen
- 3 TBS parsley, chopped
- 1/4 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- 2 cups chicken stock
- 2/3 cup half and half
- 1/2 cup white whole wheat flour, divided
INSTRUCTIONS
- Preheat oven to 350 degrees.
- In a large pan or dutch oven over medium heat, melt butter and sauté onion, celery, and carrot until soft.
- Add chicken and spices and cook until chicken is white all the way through.
- Add peas and mix in.
- Sprinkle 1/4 cup flour over chicken and stir until fully incorporated.
- In a measuring cup, mix milk and chicken stock.
- Pour chicken stock into pan cook until bubbly.
- Add remaining 1/4 cup flour if needed to thicken and cook until thick and bubbly.
- Transfer chicken mixture to a casserole dish and top with drop biscuits (get the recipe here).
- Bake for 20-25 minutes, rotating halfway through.
- Let stand for 10 minutes before serving.
Nutrition
Tagged:
- Casseroles
- /
- Chicken
- /
- Fall
- /
- Stovetop
- /
- Whole Food
- /
- Winter
That looks so good! Can’t wait to try your recipe!
Thank you Robin! I hope you enjoy it!
I’ve always wanted to make chicken pot pie! This recipe looks really simple, which I love! I also love that the biscuits are whole wheat! Glad to have found you through BlogHer!
Hi Ari! Thank you so much! I really love simple wholesome recipes too, and you can find lots of them here! I’m so glad you stopped by!
I’d like to offer an alternate crust. It made a HUGE HIT with my friends and family when I didn’t have the “other” stuff on hand to make a crust. Simply use Crescent roll (the ones that come in the tube). Just roll it out and lift onto the top of the pie. Bake as usual. SO yummy and not too heavy. Depending on the size of your pie you might need more than one tube. Thank you for letting me offer this suggestion.
Hi Nancy! I missed this comment, my apologies. This is such a smart idea; and actually, I’ve heard of it before, but never tried it! It sure would save time. Next time I make chicken pot pie, I’m going to try it. I’ve also heard of using refrigerator biscuits on top (I haven’t tried that either, haha). I hope you had a wonderful Thanksgiving!