Chicken pot pie is a tasty, hearty meal for chilly nights. You can find many recipes for different versions of it, from complicated homemade gravies baked in homemade pie crusts to easy canned biscuit and broth versions. This recipe is handy because it combines the best of both worlds–homemade taste with easy convenience.
The other nice thing about this chicken pot pie recipe is that you can adjust it depending on how much time you have available. When you’re in a hurry, use canned biscuits and chicken. Even at that, the homemade gravy makes this chicken pot pie taste delicious. When you have more time–or have leftovers to get rid of–you can make a more decadent version by cooking your own chicken and broth or making a homemade biscuit recipe. This is also a great way to use leftover turkey.
Whichever version you use, this chicken pot pie is sure to get rave reviews.
1/4 cup (approx) onion
1/4 cup butter
1 tsp salt
1/2 tsp pepper
1/3 cup flour
1 can chicken broth, or about 2 cups homemade broth
2/3 cup milk
2 cans chicken breast, or 2 cups cut-up cooked chicken
8 oz frozen mixed vegetables, or fresh vegetables
8-count can jumbo biscuits, or homemade biscuit dough
Begin by making the gravy base for your chicken pot pie. In a large saucepan, sautee the onion in the butter. When the butter is melted and the onion is softened, add the salt, pepper and flour. Stir the mixture until the flour is thoroughly moistened by the melted butter and has gotten thickened and bubbly. Add the chicken broth. Stir it carefully to mostly dissolve the flour mixture in the broth, then stir in the milk.
Cook the mixture, stirring it almost constantly to avoid lumps, until it thickens. Then add the chicken and vegetables. Continue cooking it for a few more minutes to make sure your chicken pot pie gravy will be nice and thick.
Remove your mixture from the heat and pour it into 8×11 inch baking dish. If you don’t have that size, you can make a thicker chicken pot pie by using a 9 inch square baking dish or a thinner chicken pot pie by using a 9×13 inch baking dish.
If you’re using canned biscuits, flatten each one slightly and lay them over the top of the chicken pot pie, covering as much of the mixture as possible. If you’re using homemade biscuit dough, you can either form it into biscuits and lay them over the top, or simply drop the batter by spoonfuls over the top.
Bake the chicken pot pie for about 25 minutes at 350 degrees. The time may vary somewhat if you used a different sized pan, so watch it to ensure the biscuits get fully cooked but not over-browned.
