A super easy twist on a classic, especially if you’re needing a recipe on a pinch! Just because it’s a deconstructed chicken pot pie, doesn’t make it not as good.
Trust me, you aren’t even going to notice that it’s not in pie form!
Not only is it simple to make, but it’s comfort food in less than 30 minutes. Plus I show you how to make your own “cream of chicken” without actually using that gross canned crap.
I guess you could say it’s somewhat better for you. Hey, it’s how you look at it, right?
And since I know food is truly the way to any man’s heart – this one is a regular on the menu. So slip into your best pajamas and pick a good movie, because this date night recipe is all about comfort.
theMRSingLink*UPDATED 9/2019 A super easy twist on a classic, especially if you’re needing a recipe on a pinch! Just because it’s a deconstructed chicken pot pie, doesn’t make it not as good. Trust me, you aren’t even going to notice that it’s not in pie form! Not only is it simple to make, but it’s […]Date Night Recipes30 Minute Deconstructed Chicken Pot PieEuropean
Serves: 2
Prep Time:
Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
1 Can of Flaky-style biscuits (contains 8 biscuits)
1 Boneless chicken breast
Carrots (2-3 stalks)
Celery (1-2 stalks)
2 Cups sweet peas
1 Small white onion
1 Cup Half and half (or heavy cream, or plant-based alternative)
Salt + pepper to taste (about 3/4 teaspoons of each)
Instructions
Preheat your oven to 350F and place biscuits on a lightly oiled baking sheet. These will only take roughly 12-14 minutes, so it's up to you whether to bake them first or right before serving time.
Peel and chop up your carrots, onion and celery, and slice the chicken breast into small chunks or cubes.
Heat a large skillet to medium. Add a splash of olive oil to the plan and saute your chicken and vegetables until they are slightly tender (stir often to avoidover-browning your vegetables). Don't add your peas just yet.
Turn heat to medium-low, add in your chicken broth, Half and half, spices/herbs and sweet peas, allowing to simmer for 5-10 minutes.
Turn heat down to low. Add your 1/4 cup of flour to a small bowl with 1/2 warm water and mix together to get a creamy consistency with minimal chunks. Add to your skillet and stir well throughout. Your mixture will slowly begin to thicken. The longer you simmer the thicker the sauce will be, so when it reaches your desired consistency take the skillet off the heat.
Serve by separating a biscuit in half, adding a scoop of the chicken pot pie contents over the bottom half and then placing the other half of the biscuit on top. Sprinkle with extra fresh parsley and enjoy!
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