One-Pot Chicken Pot Pie
It’s comfort food
season and Twin Cities food blogger greens & chocolate has a great new chicken pot pie
recipe to share! The best part: It’s all cooked in one pot for easy cleanup!
Is anyone else excited that the
season of comfort food is upon us? Of course, it’s sad that another Minnesota
summer is winding down, but I can’t help but be so excited for my favorite
season of all – autumn!
I’m pretty much as cliché as it
gets, with my love of cozy sweaters, tall boots, pumpkin bread and apple
orchards, but I really don’t care. Call me basic. At least I’ve never even
tried a pumpkin spice latte. Yuck.
Another autumn love of mine? All
the comfort foods when the weather turns chilly! Give me all the soups, stews,
casseroles (okay, hot dishes) and pretty much any carbohydrate, and I’m one
happy girl. They just taste so much better when there’s a chill in the air.
So let’s get this fall started
with basically the definition of comfort food: chicken pot pie. It has all the
requisites: a creamy sauce, a few veggies (but not too many) and buttery,
Guess what else this pot pie has
going for it? It’s all made in one pot! Although you do have to mix up the
biscuit mixture in a separate bowl, the rest of it is all made in one
A couple of tips for you that
will make cooking this pot pie even easier. For starters, I would recommend
doing some prep work in advance by chopping the veggies ahead of time. Especially
if you’re going to make this on a weeknight, it saves you a ton of time and you
will be thanking yourself at 5:30 when your family is hungry.
Another timesaver is to cook
your chicken, or just use a Lunds
& Byerlys Rotisserie Chicken. I like to cook a few packages of chicken
breasts at once, shred it all up and freeze it in 2-cup portions. This way, I
don’t even have to bother with cooking it when I’m ready to use it in a meal.
Lastly, you could definitely use
refrigerated canned biscuits in this recipe to make it even easier. Believe me –
I get it that on some days, homemade biscuits just aren’t happening. That said,
the cheddar biscuit recipe I used is pretty spectacular AND easy. There’s also
a great 10-minute window in this recipe when the veggies are cooking that allows
for the biscuits to be made. Just sayin’.
Chicken Pot Pie
Preparation time: 1 hour
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 large carrots, peeled and
- 2 celery stalks, chopped
- 2 cloves garlic
- 1 cup frozen peas
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon mustard powder
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 ½ cups milk (I use whole milk)
- 2 cups shredded cooked chicken
(about 2 chicken breasts)
- 2 ½ cups white whole wheat flour
(you could also use all-purpose)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter,
cold and cut into small pieces
- 1 cup buttermilk
- 1 cup shredded cheddar cheese
- Heat oven to 375 F.
- In a large oven-proof pot, melt butter.
- Add onion, carrots and celery, cooking until softened,
about 7-8 minutes.
- Add peas and garlic and cook another 2-3 minutes.
- Season with salt, pepper and mustard powder.
- During the time the vegetables are cooking, you can make
the biscuits (directions below).
- Once the vegetables are cooked, add the flour, stirring
well to combine.
- Cook for 1 minute, stirring often.
- Slowly add chicken broth and milk, stirring until well
- Stir in
medium heat, bring to a simmer and let it thicken for about 5 minutes.
approximately ½ cup sized biscuits on top of the pot pie filling.
- Bake in
preheated oven for 20-25 minutes, until mixture is bubbling and biscuits are
- Combine flour, baking powder, baking soda and salt in a
food processor and pulse 10 times.
- Add butter and pulse until well combined.
- Add buttermilk and pulse until dough forms.
- Add cheese and pulse until evenly distributed.