Are you craving a comforting, classic chicken pot pie but short on time? This recipe delivers all the creamy, savory goodness of a traditional pot pie with a significant shortcut: canned biscuits! Say goodbye to homemade crust stress and hello to a delicious, easy dinner that’s perfect for a busy weeknight or a cozy weekend meal. This recipe offers a fantastic balance of healthy ingredients and incredible flavor, making it a winner for the whole family. Get ready for a quick and easy chicken pot pie that tastes like it took hours to make!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
- 1 cup chicken broth
- 1 cup frozen peas and corn
- 1/2 cup milk or cream
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) can refrigerated biscuits
Instructions:
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Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Make the creamy sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk, stirring until smooth. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
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Combine everything: Stir in the shredded chicken, peas, corn, thyme, salt, and pepper. Heat through for another 2-3 minutes.
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Assemble and bake: Pour the chicken mixture into a 9-inch pie dish or oven-safe skillet. Place the biscuits on top of the chicken mixture, arranging them to cover the surface.
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Bake to golden perfection: Bake at 375°F (190°C) for 15-20 minutes, or until the biscuits are golden brown and cooked through.
Tips for the Best Chicken Pot Pie:
- Use rotisserie chicken: This is a major time saver! Simply shred the chicken and add it to the pot pie mixture.
- Don't overcook the vegetables: You want them tender-crisp, not mushy.
- Thicken the sauce to your liking: If you prefer a thicker sauce, add a tablespoon or two of flour.
- Add other vegetables: Feel free to add other vegetables like mushrooms, potatoes, or green beans.
Variations:
- Spicy Chicken Pot Pie: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce.
- Cheesy Chicken Pot Pie: Sprinkle shredded cheddar cheese over the biscuits before baking.
- Creamy Mushroom Chicken Pot Pie: Sauté a cup of sliced mushrooms with the other vegetables for an added layer of flavor.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients used. However, a reasonable estimate per serving is approximately 350-400 calories, with varying amounts of protein, fat, and carbohydrates. For precise nutritional data, use a nutrition calculator with your specific ingredients.
This easy chicken pot pie recipe is a fantastic option for a quick and delicious weeknight meal. The convenience of canned biscuits makes it perfect for busy cooks, while the delicious flavors will satisfy even the most discerning palates. Enjoy!