Chicken Pot Pie
A biscuit topped pot pie full of chicken and vegetables
Servings: 6 per 9x13 pie
Ingredients
Makes two 9x13 pies OR four 9 inch round or square pies
- 1 Tablespoon Olive Oil
- 1 large Onion, diced
- 8 oz Sliced Mushrooms (optional)
- 5-6 cups Cooked Chicken, cut into bite sized pieces (2-3 lbs uncooked)
- 4 cups Chicken Broth
- 2 cups Half and Half
- 1 1/2 teaspoons Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 1/4 teaspoon Dried Thyme Leaves
- 5 cups Frozen Mixed Vegetables, defrosted I used a combination of peas, carrots, green beans, corn, and lima beans
- 12 Tablespoons Butter
- 12 Tablespoons All-Purpose Flour
Biscuit Topping
- 2 Cans Refrigerated Biscuits, regular or jumbo Southern style, buttermilk or flaky
Instructions
- In a frying pan over medium low heat, heat 1 Tablespoon of olive oil until hot. Add diced onions (and mushrooms if you are using them) and cook for about 10 minutes until cooked through and all liquid has evaporated. Remove from heat.
- Leave onions (or onion/mushroom mixture) in the pan or set aside in a bowl.
- Melt the butter in a large saute pan over medium heat. Make a roux by stirring in the flour and cooking until incorporated. Once combined, cook, stirring often for 3 minutes.
- Slowly add in the broth, half and half, salt and pepper. Cook for about 5 minutes, stirring often until the mixture comes to a low simmer. Simmer for about a minute while the filling reaches its full thickness.
- Add the chicken, vegetables and onion. Stir until incorporated.
Option #1 Assemble One or Both Pies While The Filling is Hot
- Preheat oven to 350°.
- Put half of filling in a baking dish (You can either do the same with the other half or freeze and use Option #2).
- Open can and separate biscuits. Pull them in half separating the top from the bottom of each biscuit.
- Cover the top of the filling evenly with the biscuit halves.
- Put pie in the middle of the oven. Bake 25-30 minutes until the biscuits are golden brown and the filling is bubbling.
Option #2 Freeze Filling, Defrost and Assemble
- Freeze filling for one pie in a bag or container that can be microwaved.
- Preheat oven to 350°.
- Open can and separate biscuits. Pull them in half separating the top from the bottom of each biscuit. Set aside.
- Microwave pot pie filling until very hot. Put filling in baking dish.
- Cover the top of the filling evenly with the biscuit halves.
- Put pie in the middle of the oven. Bake 25-30 minutes until the biscuits are golden brown and the filling is bubbling.
Modifications
You can skip the onions altogether and get rid of the step of sauteing them. I might add a ½ teaspoon of onion powder to the filling to give it a more savory flavor.
Using frozen mixed vegetables is the only way I can do this now. I used to cut up my own vegetables and lightly steam them. No longer.
I usually poach my chicken in a little less water than the amount of broth called for and just use the poaching liquid as both. You can add a small amount of chicken bouillon and salt to the liquid or just use as is. The much easier option is to dice up a rotisserie chicken and to use store bought chicken broth. This is a perfectly acceptable version. I have done it before when I could get a rotisserie chicken.