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
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
Preheat oven to 450 degrees F.
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.
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.
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.
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.
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).
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.
Bake until the topping begins to turn golden brown and the filling is bubbly underneath, about 15 to 18 minutes.
We recommend organic ingredients when feasible.