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Chicken Pot Pie is a classic comfort food dish, but can also be a time consuming one if you’re making everything from scratch. In my original recipe (that’s on the blog here) you first have to cook the chicken and then spend time making a pie crust from scratch to go on top. These are the days when I miss being able to buy a frozen pack of (highly processed) puff pastry sheets and calling it a day! But despite those challenges, I persevered and figured out how to make a super easy shortcut Chicken Pot Pie version that’s just as wholesome as the original. Because let’s face it – my family LOVES this dish so I had to figure out a way I could make it more often!
Sponsor Shoutout: Valley Fresh
There are three ways I was able to make this a “shortcut” recipe. First of all, I used all frozen veggies that were already washed, peeled and diced (gotta love that!). Second of all, I used my fastest and easiest biscuit recipe (that’s mainly just flour and cream) to go on top instead of a more labor intensive pie crust. And lastly, I used “clean” organic canned chicken from our sponsor Valley Fresh because it made things super easy and tasted great mixed in with the sauce in this dish.
Making everything from scratch is a wonderful goal, but sometimes life simply gets in the way, and the convenience of already cooked chicken can make all the difference! And when it’s certified USDA organic with simple ingredients (sans antibiotics or anything artificial) in a BPA-free can there’s nothing to feel guilty about whatsoever. :)
Shortcut Chicken Pot Pie
Ingredients
For the Filling
- 6 tablespoons butter
- 3/4 cup diced onion
- 3 cloves garlic minced
- 3 cups frozen peas and diced carrot (mix)
- 4 cans chicken drained (I used Valley Fresh Organic)
- 6 tablespoons whole-wheat flour (I used the same pastry flour I used in the biscuit topping)
- 5 cups broth (chicken or veggie)
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- pepper to taste
For the Biscuit Topping
- 1 cup whole-wheat pastry flour + extra for patting out the dough (can substitute regular whole-wheat flour, but pastry flour is so good in this!)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- extra cream for brushing the top (optional)
- scant 2/3 cup heavy cream
Instructions
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Preheat oven to 450 degrees F.
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In a large sauté pan over medium heat, melt the butter. Add the onion and cook until it begins to soften, about 4 to 5 minutes. Add the garlic, frozen veggies, and chicken and cook for a couple more minutes.
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Sprinkle in the flour and stir just until the flour is almost completely absorbed and begins to darken in color. You can add a little more butter here if your pan gets too dry.
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Add the broth, cream, salt and pepper and bring to a boil. Reduce the heat to low and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a thin gravy.
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Meanwhile, in a large mixing bowl whisk together the flour, baking powder and salt for the biscuit topping. Pour in the cream and stir to combine just until the dry ingredients are moistened.
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Turn the dough out onto a floured surface and flatten it with your hands so it's the right size and shape for your baking dish (you could use a small square, round or oval baking dish).
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Pour chicken mixture into your baking dish and position the dough on top. Brush with a little cream on top (to help it turn golden brown) and pierce some holes in the top with a fork.
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Bake until the topping begins to turn golden brown and the filling is bubbly underneath, about 15 to 18 minutes.
Recipe Notes
We recommend organic ingredients when feasible.
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Nice recipe, like having a shorter and healthier version of this recipe than my traditional recipe, so thank you!
Really delicious! Only thing that 5 cups of broth seemed like too much, so next time I will only use 4 cups. That’s the only change I would make next time. Thanks for another great recipe.
I agree! I just wish I would have read this before I made it!
I think 5 cups of broth was too much it was really runny, more like chicken pot pie soup. Flavor was good though.
I really like having a bottom crust on pot pies – do you think I could use this biscuit topping onnthe bottom as well, or would it need to be more of an actual pie crust?
We have not tried using it as a bottom crust. Let us know if you give it a try.
Nice recipe to have for something quick. I did more chicken and less broth. Warning, if you don’t like the taste of wheat flour, SKIP IT and use regular flour plus crescent rolls on top.
This was so good! I made it withwhole wheat pastry flour and leftover chicken that I had on hand. My girls asked if we could eat this again tomorrow.
This is our new favorite! I love chicken pot pie but there is so much junk in it pre made, or its usually too much work, but this was perfect. Fast and simple. I made minor changes in quantities (more veggies, less rotisserie chicken) but this is seriously delicious.