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 veggies, carrot + pea mixture
- 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
- scant 2/3 cup heavy cream, + a little extra for brushing the top (optional)
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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Katherine
September 19, 2017 at 1:36 pmI don’t notice you ever mentioning organic flour. Most of our wheat fields are sprayed with glyphosate (round up) to kill the wheat so they can harvest earlier. The WHO has declared glyphosate a class I carcinogen. Stores near me have started to carry organic flour, bread, and tortillas…anything made with wheat needs to be organic!
Tara
September 19, 2017 at 2:38 pmThe recipe notes say they recommend using organic ingredients when feasible…
Anna
September 19, 2017 at 2:56 pmThe whole wheat flour she hyperlinks to in the recipe is organic!
Caryn
September 19, 2017 at 5:44 pmAlso, if you’re aware of organic brands, you’ll notice in the snapshot that all packaged ingredients (pease, carrots, flour, cream, canned chicken) are organic. ;•)
Caryn
September 19, 2017 at 5:45 pm*peas
Amy Wakefield
September 20, 2017 at 7:15 amThe bag of flour in the picture is from an organic brand. :-)
Rachael
September 19, 2017 at 2:01 pmAny tips on freezer this? Before or after adding crust?
Kim
September 19, 2017 at 5:22 pmMy go-to recipe is similar. I double the meat/veggie mix (through step 4 in this recipe) and freeze it in a zip lock. Thaw and add fresh pie crust.
Judy McCune
September 19, 2017 at 3:24 pmHow big are the cans of chicken. What weight?
Adrienne
September 19, 2017 at 4:28 pmWhen I enlarge the picture it looked like 5 oz cans of chicken.
Lisa
September 19, 2017 at 4:21 pmHas anyone tried this with gluten free flour? Or with almond flour? I have to eat gluten free but I do miss pot pie from when I was a child.
Margo
September 19, 2017 at 7:36 pmHi Lisa, I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour & it was delicious! I did brush the crust with cream & added coarse sea salt & freshly ground black pepper to the top. This flour is awesome for everything!
Lori
September 26, 2017 at 5:28 pmGreat to know Margo! I have their flour… did you add the Xanthan gum like they suggest on the back of the bag?
Adrienne
September 19, 2017 at 4:28 pmCould you give us the size of the pan to bake it in? Either the capacity in quarts/cups, or the dimensions would be super helpful when trying to decide (1) how long to cook the chicken mixture and (2) how thin to flatten the pastry on top. It looks delicious! Thank you.
Laura
September 19, 2017 at 8:50 pmAny suggestions on making this dairy free? Would almond milk or coconut cream make a good alternative for the cream used in both the crust and the “gravy”?
Carrie
September 23, 2017 at 5:30 pmI made it with goat milk because we are dairy free. I found that the ratio of liquid to “stuff” in the filling was too much. You might want to play around with the measurements of how much stock and milk to add. I literally had to spoon almost 2 cups out of the dish, and then when I laid the crust on top it just sank down into what was left. It’s in the oven now, so we will see, The flavor of the gravy is delicious, though. I’d love any further tips on this too. I’m fairly new at baking of any sort.
Emily Callihan
September 19, 2017 at 9:05 pmWe make chicken pot pie often…now I ‘cheat’ and serve it over split biscuits. I call it ‘Inside Out Chicken Pot Pie’ and the kids go CRAZY over it! ;-)
Erin
September 19, 2017 at 9:53 pmWhy not just cut up uncooked chicken and use? I don’t usually precook chck n for casseroles. It seems like it would be done by the time the casserole is cooked
?
Jillian
September 20, 2017 at 10:50 amEveryone enjoyed this meal!! My husband’s grumpy face actually disappeared into a smile as he ate. Thank you for sharing!
2pots2cook
September 22, 2017 at 12:18 pmI’m in ! Perfect timing for me ! Thank you !
Sabrina S.B.
September 25, 2017 at 8:05 pmNice recipe, like having a shorter and healthier version of this recipe than my traditional recipe, so thank you!
Jane
September 27, 2017 at 11:51 amReally 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.
Laura Crane
October 15, 2017 at 6:43 pmI agree! I just wish I would have read this before I made it!
Michele
September 27, 2017 at 12:23 pmI think 5 cups of broth was too much it was really runny, more like chicken pot pie soup. Flavor was good though.
Stephanie
September 27, 2017 at 8:25 pmI 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?
Amy Taylor (comment moderator)
October 6, 2017 at 12:19 pmWe have not tried using it as a bottom crust. Let us know if you give it a try.
Stephanie
December 1, 2017 at 9:50 pmUpdate! I split the recipe into 3 small foil pans for easier eating, and put a layer of biscuit mix on the bottom as well as the top. I added extra chicken and doubled the biscuit mix. I also prebaked the bottom crust for about 6 minutes before filling it in and putting a top on – it worked great!!
Amy Taylor (comment moderator)
December 12, 2017 at 11:18 amThanks for sharing!
Rachel
October 3, 2017 at 6:23 pmNice 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.
Stacy winkler
October 9, 2017 at 7:44 pmThis 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.
Brandyb
October 19, 2017 at 6:38 pmThis 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.
Madison
October 24, 2017 at 10:50 amThank you so much for this recipe! I bought your cookbook and have been slowly changing our food over to real food but have always had to make separate things for hubby. He hates all things too “healthy” for him, but I made this last night for dinner with some fine ground whole wheat flour and he ate two bowls!!!! and then took the leftovers for lunch today. Thank you again and I am looking forward to making more of your recipes :)
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Amy
November 27, 2017 at 5:04 pmMaking this for the second time – but tonight I’m using our leftover Thanksgiving turkey. Easy recipe that my family loved. My only problem was with the topping – it didn’t make enough to cover my dish the first time and kinda fell inside it. It still tasted great, but I’m going to double it for tonight’s dinner.
Melanie
December 13, 2017 at 3:07 pmCan this pot pie be put in the freezer and reheated? If so, for how long?
Amy Taylor (comment moderator)
December 29, 2017 at 3:49 pmHi. This might help: https://www.freep.com/story/life/food/recipes/2016/11/02/chicken-pot-pie/93197760/. Reheated food should be heated to an internal temperature of 165.
Marianne
January 13, 2018 at 7:31 pmI make my filling in bulk and freeze so all I have to do is thaw. I can make pot pie, but for a fast meal I make biscuits. While the filling is thawing and heating (on the stove or in the microwave) I make the biscuits. I can have dinner on the table in 30 minutes,
Stephanie
April 19, 2018 at 12:48 pmWe all enjoyed the flavor in this dish but unfortunately mine turned out a soup. I even took other reviewer suggestions and cut back on the broth and I still had to serve this in bowls with a spoon. Again, great flavor just wish it turned out more like a pie.
Marie
June 13, 2018 at 8:45 pmThis was total watery soup for us! Too bad.
I guess I should have read comments first!
Mrs. B
August 7, 2018 at 10:42 amI’m updating my review! We really do love the flavor of the recipe. It is watery, but if we look at more like a soup we really enjoy it.
Even my husband who does not like chicken pot pie gives this one a thumbs up.
Marie
June 13, 2018 at 8:45 pmThis was a total watery soup for us! Too bad.
I guess I should have read comments first!
Christine
July 21, 2018 at 8:20 amWay too much broth. Cut in half and then add more until desired consistency. Not sure how the pie in the picture turned out so thick with 5 cups broth.
Lauren
January 9, 2019 at 7:12 pmTurned out very much like a soup. I should have read the comments! Taste was great but consistency was nothing like the picture – had to serve with a bowl and spoon. Think next time I’ll try about 2 cups of broth instead of 5.