After my race this past weekend, I was still craving carbs to re-charge and wanted something comforting. Chicken pot pie sounded like the perfect thing. I’ve had pot pie at restaurants and the frozen kind from the grocery store but have never really liked it. I decided to take a chance and make it myself, and it turned out better than I ever could have expected.
This recipe is a tweak of the “chicken-n-biscuits potpie” from Food Network Kitchen’s Favorite Recipes.
Chicken Pot Pie (for 2)
- 3/4 – 1 lb of boneless chicken breast
- 2.5 cups chicken broth
- 4 TBSP unsalted butter
- 6-8 baby carrots, chopped
- 2 -3 celery stalks, chopped
- 1TBSP kosher salt
- 1TBSP black pepper
- 1 cup frozen pearl onions, thawed
- 2TBSP of flour
- 1 package of pre-made biscuit dough (I used Pillsbury layered biscuits)
Put the chicken in a medium saucepan and add the broth (it should just cover the chicken). Bring it to boil and cover it. Let it boil for about 10 minutes – 12 minutes (depending on how much chicken you have). Remove the chicken from the broth and shred/chop it. Season it very lightly. Keep the broth.
Melt the butter in a separate skillet and saute the carrots and celery for about 4 minutes. Add the onions and cook another minute. Add in the flour and stir and then add in the broth leftover from poaching the chicken. Let simmer for about 3 minutes to thicken the sauce before adding the chicken.
The original recipe included making your own dough so feel free to do that if you have the time! I opted for the pre-made biscuit dough.
Side note: If you have an oven friendly pan, you can add your biscuits straight into your pan on top of your filling and stick in the oven. Just make sure that if you do, that the filling is thick enough to stand up to the biscuit and be enough for a 1-2 biscuit serving. I made mine in my saute pan but ended up tossing about 3 of my biscuits to give J. and I more filling with what I had served to us. It may be better to transfer your filling into a smaller baking pan before adding the biscuits on top.
Since I used the pre-made dough, I followed the directions on the packaging for the temperature and time to cook the pot pie (350 degrees for about 14 minutes).
Take it out and let cool for a couple minutes before serving.
Definitely better than any restaurant or frozen version I’ve ever had! Perfect for the cool weather (hopefully) heading our way! Enjoy!