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.
30 Minute Chicken Pot Pie Deconstructed
30 Minute Chicken Pot Pie – Deconstructed!
A super easy twist on a classic, especially if you're needing a recipe on a pinch! It's creamy, crusty goodness is still packed with comfort, yet there's no need for the pie crust.
Ingredients
- 1 Can Flaky-style biscuits (contains 8 biscuits)
- 2 Boneless chicken breasts (Or use leftover rotisserie chicken)
- 2-3 Carrot stalks
- 2 Cups Sweet peas
- 1 Small white onion
- 1 Cup Half and half
- 1 1/2 Cups Chicken broth
- 1/4 Cup All purpose flour
- 2 Cloves Fresh garlic (Or 2 tsp garlic powder)
- 3 Tbsp Parsley (Fresh or dried)
- Salt and pepper to taste
- Olive oil (For cooking)
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 (or rotisserie chicken) into small chunks or cubes.*This recipe is made much faster is chicken is already cooked (leftover). If using already cooked chicken, add in last to avoid drying it out.
- Heat a large skillet to medium. Add a splash of olive oil to the plan and sauté your chicken and vegetables until they are slightly tender (stir often to avoid over-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 a ladle full of the liquid and whisk 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!
Notes
For the vegetables:Â you are more than welcome to use a frozen mixed bag of whatever veggies you like!
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