Shortcut Chicken Pot Pie
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Shortcut Chicken Pot Pie
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I used 3 tricks to make this Shortcut Chicken Pot Pie just as wholesome as the original but faster. Now my family can have it more often...score!
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Ingredients
For the Filling
- 6 tablespoons butter
- 3/4 cup onion diced
- 3 cloves garlic minced
- 3 cups mixed vegetables carrot + pea mixture, frozen
- 4 cans chicken drained (I used Valley Fresh Organic)
- 6 tablespoons whole-wheat flour (I used the same pastry flour I used in the biscuit topping)
- 5 cups broth (chicken or veggie)
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- black pepper to taste
For the Biscuit Topping
- 1 cup whole-wheat pastry flour + extra for patting out the dough (can substitute regular whole-wheat flour, but pastry flour is so good in this!)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- scant 2/3 cup heavy cream + a little extra for brushing the top (optional)
Instructions
- Preheat oven to 450 degrees F.
- In a large sauté pan over medium heat, melt the butter. Add the onion and cook until it begins to soften, about 4 to 5 minutes. Add the garlic, frozen veggies, and chicken and cook for a couple more minutes.
- Sprinkle in the flour and stir just until the flour is almost completely absorbed and begins to darken in color. You can add a little more butter here if your pan gets too dry.
- Add the broth, cream, salt and pepper and bring to a boil. Reduce the heat to low and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a gravy.
- Meanwhile, in a large mixing bowl whisk together the flour, baking powder and salt for the biscuit topping. Pour in the cream and stir to combine just until the dry ingredients are moistened.
- Turn the dough out onto a floured surface and flatten it with your hands so it's the right size and shape for your baking dish (you could use a small square, round or oval baking dish).
- Pour chicken mixture into your baking dish and position the dough on top. Brush with a little cream on top (to help it turn golden brown) and pierce some holes in the top with a fork.
- Bake until the topping begins to turn golden brown and the filling is bubbly underneath, about 15 to 18 minutes.
Notes
- Nutrition Facts Shortcut Chicken Pot Pie Amount Per Serving Calories 441 Calories from Fat 315 % Daily Value* Fat 35g54%Saturated Fat 22g138%Cholesterol 113mg38%Sodium 1548mg67%Potassium 247mg7%Carbohydrates 29g10%Fiber 3g13%Sugar 2g2%Protein 6g12% Vitamin A 1735IU35%Vitamin C 0.7mg1%Calcium 101mg10%Iron 1.2mg7% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 441
- Calories from Fat 315
- % Daily Value*
- Fat 35g
- 54%
- Saturated Fat 22g
- 138%
- Cholesterol 113mg
- 38%
- Sodium 1548mg
- 67%
- Potassium 247mg
- 7%
- Carbohydrates 29g
- 10%
- Fiber 3g
- 13%
- Sugar 2g
- 2%
- Protein 6g
- 12%
- Vitamin A 1735IU
- 35%
- Vitamin C 0.7mg
- 1%
- Calcium 101mg
- 10%
- Iron 1.2mg
- 7%
- Make sure to boil the liquid down as instructed to for the best flavor and consistency, or start with less broth if you are in a hurry.
- We recommend organic ingredients when feasible.
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