Chicken Pot Pie with Shortcuts

Chicken pot pie just may be the ultimate comfort food. It’s warm and filling and each household has its own version. I must confess that I don’t always make pot pie the same way. But this version is definitely the one I use when I’m short on time. The frozen vegetables and the tiny cuts of potato make this recipe so much quicker than others. The biscuit topping and the lack of bottom crust also cuts down on the prep time. But this pot pie is just as satisfying. In fact, it may be even better because it doesn’t take up half my day to make it! Thats always a bonus in my book.

You will need ...

Chicken Breast, 1 – 1.5 pounds
Frozen Vegetable Mix, 1 bag, rinsed
Russet Potatoes, 3 cut into 1/2″ cubes
Chicken Stock, 2 Cups
Heavy Cream, 1/3 Cup
All Purpose Flour, 1/2 Cup
Unsalted Butter, 4 T
Onion Powder, 1 T
Garlic Powder, 1 T
Dried Parsley, 2 tsp
Salt and Pepper
Dry White Wine, 4 oz – OPTIONAL

Also, 1 recipe of The Mom Touch’s buttermilk biscuits for the topping. See the recipe here https://themomtouch.com/amazing-buttery-buttermilk-biscuits/

Step One

Warm the chicken stock in a pan.

First, cut the chicken into small cubes. Season with salt and pepper. Heat a skillet on medium high heat. Pour in about 2 tablespoons of olive oil. Cook the chicken until cooked through and slightly browned. Reserve the chicken in a large covered mixing bowl and return the skillet to the burner. Lower the heat to medium low.

Next, add 2 tablespoons of olive oil to the skillet. Throw in the potatoes and stir to coat with the oil and prevent sticking. Cook the potatoes for about 5-7 minutes, then move them into the bowl with the chicken.

Step Two

Deglaze the skillet with the wine. Cook it for about a minute or two while scraping the bits off the bottom of the pan. Next, add the butter to the skillet. Once melted, add the flour and stir to combine. Let cook for about 2-3 minutes or until the flour turns a light golden color and smells nutty. Then, slowly whisk in the warm chicken stock 1/2 cup at a time. Then, add in the cream and stir to combine.

Finally, add in the onion powder, garlic powder, and parsley. Stir to combine.

Step Three

In the large mixing bowl, add the frozen vegetables to the chicken. Pour the gravy mixture in and toss to combine. Then, pour the mixture into an oven safe baking dish. Be sure that the mixture does not come more than halfway up the sides of the baking dish. This will help to prevent overflow during baking and will shorten the baking time.

Step Four

Preheat the oven to 425 degrees. Follow the linked instructions to prepare the buttermilk biscuits. If you do not wish to make your own, you can certainly use a mix to prepare the biscuits. Then, place the biscuits over the top of the pot pie mixture. Brush it with a little melted butter to help with the browning.

Step Five

Place the baking dish on a sheet tray to ensure there is no spillage in your oven. Bake the pot pie at 425 degrees for about 45 minutes or until the tops of the biscuits are golden brown. Remove from the oven and let cool for a few minutes before serving. Enjoy!

NOTE: If the biscuit topping is not fully cooked through, place some foil over the top of the biscuits and return the dish to the oven, dropping the temperature to 400 degrees.

The Mom Touch