I love chicken pot pie. LOVE. This dish is so comforting. Creamy herbaceous gravy with chicken, peas, carrots, celery, onion…and BISCUITS. I approach chicken pot pie a bit differently – thanks to inspiration from my mother-in-law (insert my shout-out to Martha).
I personally love to have leftovers after most meals. Many dishes are actually better the next day, I love having meals to take to work for lunch, its very convenient – and cheaper than eating out. The problem w/ regular chicken pot-pies (in my opinion) is at the intersection of leftovers and the pie crust. The crust does not reheat well – it gets all soggy and bleh. This is my approach to having chicken pot pie that is AMAZINGly delicious with plenty for leftovers without the soggy crust. These pot-pies become ‘made to order’ which is actually really easy and kinda’ like magic. Ta-da!
- 1 can grands biscuits – bake according to package directions
- 1 rotisserie chicken – about 2.5 cups shredded chicken
- 1.5 cup frozen peas
- 1 can of corn
- 4 small carrots – peeled and chopped into discs
- 2 celery ribs – medium dice
- 1 small onion – medium dice
- 1/2 cup flour
- 4 tbsp butter
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 2 cloves garlic minced
- 1 tbsp dried ground sage
- 1 tsp dried rosemary
- 1 tsp ground thyme
- salt and pepper
*You can use a bag of frozen veggies if you wish (peas/carrots/corn), but be sure to let them thaw so the water from the veggies doesn’t water down your dish. You’ll skip step 4 and just add the thawed veggies at step 9.
- Thaw peas almost completely in the microwave – you don’t want them to be mushy, they can still be a bit cold as they will heat through in the sauce
- Heat oven to 375 degrees
- In large deep skillet melt 4 tbsp butter over medium to medium/high heat
- Add carrots, celery, onion, garlic and all herbs (sage, rosemary, thyme) and sauté for a few minutes until onions begin to turn translucent.
- Add flour and cook/stir for about 3 minutes
- Add chicken broth slowly, bit by bit and stir until the sauce begins to thicken.
- Cook for about 3 more minutes
- Add cream and continue to stir until thick and bubbly – again about 3 more minutes
- Add in chicken, peas and corn
- Add 3 pinches of salt and 2 pinches of pepper (more or less – whatever you prefer)
- Cook until bubbly again and heated through
- Spoon into baking dish.
- This is where the magic happens. Only spoon in as much as you need for this serving for you/family/friends. I did about 5 large serving spoon-fulls for me, my husband and my son into a medium size dish.
- The remaining chicken mixture you can put into a tupperware dish and refrigerate for leftovers
- Cut the biscuits in half and place them on top of the chicken mixture. You can tear up biscuits and fill in the empty spaces as needed.
- Save other biscuits for future servings. DO NOT put biscuits in the fridge. Keep them in a Ziploc bag or tupperware container at room temperature.
- Bake for 15 minutes
- Remove from oven and serve!
For leftovers (made to order!):
- Put however much chicken mixture you want into a baking dish – based on how many people you are serving
- Cut biscuits in half and place on top of chicken mixture
- Bake at 375 for 20-25 minutes until mixture is bubbly and biscuits are hot on top