I remember the first time I attempted to make chicken pot pie. The recipe was way too complicated and I gave up half way through. It called for roasting bone-in chicken breasts for 35-40 minutes before even getting started on the rest of the recipe. About an hour into it, I was too tired to continue so I settled for having baked chicken dinner. I have tried other chicken pot pie recipes since then and developed a version where you can make chicken pot pie (from scratch) in under an hour. It involves making biscuits for the topping instead of puff pastry or pie crust. This rustic version is easier (and way faster).
You can either bake the biscuits on their own and place them on the chicken filling at the end or make the chicken filling, place the raw biscuits on top and bake everything together in the oven. This is usually how it’s made but I know some people who prefer to bake the biscuits separately in order to avoid the soggy bottom. It doesn’t really matter since you’ll be dipping the biscuits in with the filling anyways, but if you want the option of having the biscuit on the side, baking them separately is not a bad option.
To be honest, the chicken filling is so delicious on it’s own I would be totally happy having it on some plain noodles or rice instead of making biscuits.
Easy Chicken Pot Pie
- 500 grams boneless, skinless chicken breast, diced
- 1 small yellow onion, diced (about 1 cup)
- 1-2 cloves garlic, minced (about 1 Tbsp)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 4 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 1 cup chicken stock
- 1 cup milk
- 2 cups frozen mixed vegetables (e.g. frozen peas, carrots, corn)
- 1 cup all-purpose flour
- 1/2 Tbsp baking powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter, cold, cubed
- 1/3 cup heavy (35%) cream + 1 tsp for brushing biscuits
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
Prepare the biscuits:
- In a large bowl, mix together the flour, baking powder, sugar and salt. Using a pastry cutter or your fingertips, mix the butter into the flour until a crumbly mixture forms.
- Slowly drizzle in the half and half while stirring with a fork until a soft, ragged dough forms.
- Turn the dough out onto a lightly floured surface. Pat it out into a square until ½-inch thick and cut into 6 equal pieces using a 2-inch round cookie cutter (you can also use a knife and cut it into squares).
- Place the biscuits on the prepared baking sheet and brush lightly with heavy cream.
- Bake for 15 to 20 minutes or until golden brown.
Prepare the filling:
- Heat the olive oil in deep skillet and cook the chicken until the outside is no longer pink.
- Turn the heat down to medium and add the onions, garlic, salt, pepper and thyme. Stir frequently so the garlic does not burn.
- Once the onions are translucent, add in the butter and sprinkle in the flour. Mix to coat. Cook for 1-2 minutes until the starch has cooked out and a film starts to form at the bottom of the pan.
- Pour in the chicken stock and milk. Stir until the mixture thickens.
- Add in the frozen mixed vegetables. Let the mixture bubble for 2-3 minutes then take it off the heat and transfer it to the baking dish.
- Place the biscuits on top and serve.