Weeknight Chicken Pot Pie
Weeknight Chicken Pot Pie
This weeknight stovetop chicken pot pie was handed down to me by Coni! It is the ultimate cozy meal! I made a few little adjustments just for speed! Using frozen peas and carrots cuts down on the chopping! I’ve replaced the crust with easy biscuits, which cuts down on the cooking time! I used a simple method of poaching the chicken, which keeps its tender which is perfect for this dish! This homemade pot pie has the creamiest filling filled with chicken, potatoes, peas and carrots! The little bit of chopping and prep can be done ahead, to make this a super easy weeknight meal! I will share all my food prepping tips, which can take this down to a 30 minute meal!
What you will need to make this pot pie!
6 TBSP grass-fed butter
1 cup chopped onion
1/2 cup all-purpose flour
1 tsp salt
1/4 tsp ground pepper
1 tsp poultry seasoning
4 cups chicken broth
1 1/2 cups peeled diced yellow potato – cooked ( i cooked mine in a veggie steam bag- but you could do a quick boil as well)
2 cups chopped cooked chicken – the one you need to use!
2 cups frozen peas and carrots, cooked and drain
tube of unbaked original flaky biscuits
How to make this chicken pot pie!
1. Melt the butter in a large skillet over medium heat. Saute onion in butter 8 to 10 minutes, stirring consistently.
2. Blend in the flour, salt, pepper and poultry seasoning. Gradually add in broth. Stir constantly while mixture thickens.
3. Add in chicken, potatoes, peas and carrots and raise heat until boiling. Then, bring down to a simmer.
4. While the chicken pot pie filling simmers, add biscuits to oven. Cook according to package instructions.
5. This recipe makes 8 servings. You can 1/2 the recipe if you want to reduce the amount.
Meal prep tips to make this a super easy weeknight chicken pot pie!
- I have a specific meal prep day! For me, it is Sunday. I look ahead at all the meals I have upcoming for the week, and I do anything I can ahead for them! For example, for this meal, I cooked the chicken ahead diced it, I cut the onion ahead, and cooked the potatoes ahead. I store in ingredients in the fridge until the day I’m going to make. If you get all of you chopping out of the way on one day, it is less clean-up and more efficient! Meal prep made this weeknight chicken pot pie super easy!
- Plan your meals ahead for the week! Shop for all the ingredients in one shopping trip and prep ahead on your meal prep day as much as you can!
The method I used to cook the chicken:
- I used a method call “poaching” to cook the chicken!
- Ingredients include 4 chicken breast, 2 fresh lemons sliced, 3-4 peeled garlic cloves, 1 TBSP kosher salt, and herbs of choice (optional- I used a bay leaf!)
- First, I usually just use tongs to get the chicken straight out of the package and into the pot, so I don’t have to touch it.
- Turn on the heat to medium high and bring just to a boil.
- Then turn the heat to low and simmer for about 10 more minutes.
- It may need more time, depending on the thickness of the chicken. Make sure to use a thermometer to ensure the chicken is cooked through to 165 degrees.
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Weeknight Chicken Pot Pie
Ingredients
Method
- Melt the butter in a large skillet over medium heat. Saute onion in butter 8 to 10 minutes, stirring consistently.
- Blend in the flour, salt, pepper and poultry seasoning. Gradually add in broth. Stir constantly while mixture thickens.
- Add in chicken, potatoes, peas and carrots and raise heat until boiling. Then, bring down to a simmer.
- While the chicken pot pie filling simmers, add biscuits to oven. Cook according to package instructions.
- This recipe makes 8 servings. You can 1/2 the recipe if you want to reduce the amount.
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Once you experience the flavor of US Wellness Meats’ outdoor birds, you will never want to eat commercial birds again. Each package contains 2-4 individual Chicken Breasts. Each package weighs approximately one pound. All US Wellness Poultry are pasture-raised, non-gmo, antibiotic and no added hormones.
