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Shortcut Chicken Pot Pie

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 5 people
Course: Dinner
Cuisine: American

Ingredients

For the Filling
  • 6 tablespoons butter
  • 3/4 cup diced onion
  • 3 cloves garlic minced
  • 3 cups frozen veggies carrot + pea mixture
  • 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
  • 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

    Cup of Yum
  1. Preheat oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. 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).
  7. 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.
  8. 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.