Chicken pot pie: the ultimate comfort food. But the traditional recipe can be surprisingly time-consuming. This easy chicken pot pie recipe, made with store-bought biscuits for ultimate convenience, delivers all the creamy, savory goodness without the fuss. Get ready to enjoy a delicious, homemade meal in a fraction of the time!
What Makes This Chicken Pot Pie Recipe So Easy?
This recipe prioritizes simplicity without sacrificing flavor. We’re using readily available ingredients and a shortcut that saves significant time: store-bought biscuits! Forget wrestling with pie crust from scratch; these flaky biscuits add a wonderful texture and effortless convenience. The entire recipe can be completed in under an hour, making it perfect for a weeknight dinner.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly!)
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1/2 cup heavy 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: A Step-by-Step Guide
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Sauté the Vegetables: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
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Build the Filling: Stir in the shredded chicken, frozen peas and carrots, chicken broth, heavy cream, flour, thyme, salt, and pepper. Bring to a simmer, stirring constantly, until the sauce has thickened slightly, about 2-3 minutes.
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Top with Biscuits: Arrange the biscuits on top of the chicken mixture, slightly separating them.
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Bake: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
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Serve & Enjoy: Let cool slightly before serving.
Frequently Asked Questions (FAQs)
Can I use different vegetables in this recipe?
Absolutely! Feel free to substitute or add other vegetables like mushrooms, potatoes, or green beans. Just adjust the cooking time as needed depending on the vegetable you choose.
What kind of chicken should I use?
You can use leftover cooked chicken, rotisserie chicken (a fantastic time-saver!), or even cook your own chicken breasts. Just be sure to shred it before adding it to the pot pie filling.
Can I make this recipe ahead of time?
You can prepare the chicken pot pie filling ahead of time and store it in the refrigerator until ready to bake. Add the biscuits just before baking.
What if I don't have heavy cream?
You can substitute heavy cream with milk or half-and-half, but the sauce will be slightly less rich. You could also add a tablespoon of butter for extra richness.
Can I freeze this chicken pot pie?
Yes, you can freeze this chicken pot pie before or after baking. If freezing before baking, assemble the pot pie as directed, then wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To bake from frozen, add an extra 15-20 minutes to the baking time. If freezing after baking, let it cool completely before freezing.
Tips for the Perfect Chicken Pot Pie
- Don't overcook the vegetables: Overcooked vegetables will be mushy. Aim for tender-crisp.
- Use good quality chicken broth: The broth adds a lot of flavor to the pot pie.
- Don't overcrowd the biscuits: Give them space to rise properly.
- Check for doneness: Baking times may vary depending on your oven, so check the biscuits for golden brown color and the filling for bubbly consistency.
This easy chicken pot pie recipe is a guaranteed crowd-pleaser. Its simplicity makes it a perfect weeknight meal, while its deliciousness makes it a worthy addition to any special occasion. Enjoy!
