Easy Chicken Pot Pie
Chicken and aromatic vegetables, simmered in a satiny, savory sauce, topped with flaky buttermilk biscuits. Each bite boasts the perfect ratio of tender chicken, sweet vegetables, herby broth, and buttery biscuit. And although the flavorful elements of this stew taste like they’ve been simmering for hours, this comforting meal is made with pantry staples and ready in a flash.
Also known as “humble pie”, a basic pot pie features meat or poultry, vegetables, and gravy, nestled under a golden, flaky pie crust. A traditional pot pie not only features all the components of a complete meal – protein, starch, and vegetables – the dish makes excellent use of leftovers and pantry staples (cooked chicken, fresh and frozen vegetables, fresh and dried herbs, and broth). So, whether you’re starting from scratch or repurposing chicken and vegetables from a previous meal, chicken pot pie is the definitive budget-friendly meal.
Fun fact: The pot pie became a staple in American kitchens in the late 1700s, but before that, in the era of the Roman Empire, the dish was a bit “livelier”. Hidden under that flaky pastry was an actual live bird, a feisty fowl that burst through the crust when dinner was served. That’s one way to add excitement to mealtime! Thankfully there’s no need to harness a hen for this recipe; you’ll find plenty of enjoyment using everyday ingredients.
While the iconic chicken pot pie consists of chicken, vegetables, sauce, and crust, there are countless variations, including noodles in the filling and toppings made with mashed potatoes, sweet potatoes, and cornbread. In this recipe, store-bought buttermilk biscuits replace traditional pie crust, and the swap is sublime. The tanginess of the buttermilk partners perfectly with the sweetness of the vegetables, and when huddled on top of the stew, the biscuits soak up some of the rich sauce.
- What type of biscuits should you use for this chicken pot pie? Any store-bought biscuits will do, and as mentioned above, the flavor of buttermilk commingles quite well with the savory ingredients underneath. When shopping, you can choose regular-size biscuits (as pictured), or “big” biscuits. Since the biscuits are baked separately and arranged on the stew before serving, the choice is yours. The recipe below calls for 5 biscuits, either regular-size or big. If you prefer more biscuits per serving, select a larger container of biscuits, such as a 16-ounce container with 8 biscuits.
- Can you use pre-cooked chicken for this chicken pot pie? Absolutely, and this recipe is an excellent use of leftover chicken from a previous meal. Simply cut the chicken into bite-size pieces and add it to the pan when you add the chicken broth.
- Can you use rotisserie chicken instead of raw chicken? Yes. Rotisserie chicken is a fabulous time-saving ingredient. For this recipe, shred the rotisserie chicken with two forks and add the meat to the pan when you add the chicken broth.
- Can you substitute frozen vegetables, or add other vegetables? Without a doubt. As mentioned above, chicken pot pie has myriad variations, and it’s an easy dish to modify. If you’re missing fresh onions, carrots, and/or celery, simply substitute frozen vegetables (such as frozen mixed vegetables, onions/bell peppers, green beans, spinach, broccoli, lime beans, and cauliflower). If you have fresh vegetables, you can add those too! Excellent additions would be zucchini, yellow squash, broccoli, and asparagus.
Easy Chicken Pot Pie
Ingredients
- 6- ounce container regular-size refrigerated biscuits, 5 biscuits, or 10-ounce container “big” biscuits (5 biscuits)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, tenders, or thighs, cut into bite-size pieces
- 1 cup chopped onion, red, yellow, or white
- 1 cup chopped carrots, about 2 carrots
- 1 cup chopped celery, about 2 stalks
- 1 1/2 teaspoons Italian seasoning
- Salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup frozen peas, keep frozen until ready to use
- 1/2 cup frozen corn, keep frozen until ready to use
Equipment
Instructions
- Cook the biscuits according to the package directions.
- Meanwhile, heat the butter and oil together in a large stock pot or saucepan over medium-high heat. Add the chicken and cook until browned on all sides. Transfer the chicken to a plate.
- Add the onion, carrots, and celery to the pan and cook for 3 to 5 minutes, until soft.
- Add the flour, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat.
- Add the broth and bring to a simmer. Return the chicken to the pan with any accumulated juices from the plate.
- Reduce the heat to low and simmer for 10 minutes, until the sauce thickens, and the chicken is cooked through.
- Add the peas and corn and cook for 1 minute to heat through. Season to taste with salt and pepper.
- Ladle the stew into bowls and top with the biscuits.