The nourishing, comforting, and delicious meal you need this fall and winter.
SOMETHING WEIRD’S BEEN GOING ON THE PAST FEW DAYS.
I’d be hungry, but nothing sounded good. Ever been there?
I knew I wanted something delicious and satisfying.
I wanted a meal that was hearty and comforting and also filled with nutrients.
I tried a big salad – didn’t do the trick. Then tried a deconstructed sushi bowl, but it wasn’t what I wanted either.
Finally, I made this chicken pot pie and it struck me – this was exactly what I had been wanting. That feeling of finally being perfectly satisfied from a meal can’t be beat.
This meal has it all. It’s filled with delicious vegetables like onion, carrot, peas, and potatoes. It has plenty of chicken that adds satiating protein. And, of course, golden, buttery biscuits on top.
Most importantly, true to style, this chicken pot pie is easy. Everything is made and cooked in the same pan. The recipe uses shortcuts to save you time – like using rotisserie chicken and pre-made biscuit dough – so that it comes together in under 45 minutes.
An easy, nourishing and comforting meal is one that we all need on our rolodex during the colder months. I know I’ll be making this at least a few times a month… I hope you’ll join me in that 🙂
Preheat oven & prepare roux
Preheat the oven to 425 F.
Add olive oil to a large oven-safe sauté pan. Add the diced onion and sauté for about 5 minutes, until soft and fragrant.
Add the flour and stir frequently to create a roux. Whisk in the chicken broth and milk.
Add in the broth, milk, and vegetables
Add the potato and carrots and stir occasionally for a few minutes, until the mixture has thickened. Stir in the salt, pepper, and thyme.
Add the peas and shredded chicken and mix to combine. Using the back of a spoon or spatula, spread the mixture evenly throughout the pan.
Add biscuits on top
Add the biscuits on top (about 5-6 will fit well). Whisk the egg and brush the tops of the biscuits with the egg wash.
Bake in oven
Bake in the preheated oven for 15 minutes. Turn the heat down to 350 and bake for an additional 10 minutes.
Notes
- Chicken: Make sure to use rotisserie chicken here – it makes this recipe so easy. Shred 2 breasts using a fork or using a stand mixer.
- Biscuits: These are also part of what makes this recipe so easy. Use pre-made refrigerated biscuits. Any type will work.
- Dairy: Want to make this dairy free? Swap the milk for a neutral dairy free milk, like plain unsweetened almond milk.
- Storage: Store this chicken pot pie in an airtight container in the fridge for up to 4 days. To reheat individual servings, place in the microwave. To reheat the whole pan, place in the oven on 300 F until warmed through.
Ingredients
- 1/2 cup olive oil
- 1/2 white onion diced
- 1/2 cup all purpose flour
- 1 1/2 cups low sodium chicken broth
- 1 cup whole milk
- 1 medium yellow potato diced
- 2 carrots peeled and roughly chopped
- 1 teaspoon dried thyme
- 1 cup frozen peas thawed
- 3 cups shredded cooked chicken about 2 breasts of rotisserie chicken
- 1 roll pre-made biscuit dough
- 1 egg
- Salt
- Pepper
- Fresh thyme to garnish
Instructions
- Preheat the oven to 425 F.
- Add olive oil to a large oven-safe sauté pan. Add the diced onion and sauté for about 5 minutes, until soft and fragrant.
- Add the flour and stir frequently to create a roux. Whisk in the chicken broth and milk.
- Add the potato and carrots and stir occasionally for a few minutes, until the mixture has thickened. Stir in the salt, pepper, and thyme.
- Add the peas and shredded chicken and mix to combine. Using the back of a spoon or spatula, spread the mixture evenly throughout the pan.
- Add the biscuits on top (about 5-6 will fit well). Whisk the egg and brush the tops of the biscuits with the egg wash.
- Bake in the preheated oven for 15 minutes. Turn the heat down to 350 and bake for an additional 10 minutes.
