Easy Chicken Pot Pie

There’s a fantastic recipe for chicken pot pie in the Joy of Cooking …. but, it’s a production. This was a recipe I got from Hello Fresh and it was really super tasty, plus all of 20 minutes to make. The big dollop of fresh thyme is what made it so delicious, I think.

It called for 1 packet of stock concentrate – so I don’t know how much that was; and I also don’t know how to approximate that ingredient with either broth or bullion cubes …

Best of all, you make it in one pan! My medium-sized black saute pan cooks everything, and then when you’re done, you put the biscuits over it and pop it right in the toaster oven.

10 oz chicken breast
2 carrots, diced small
1 celery stalk, diced small
1 small onion, diced small
1 garlic clove, minced
1T fresh thyme
2 T butter
2 T flour
1c chicken broth, made from Better Than Bullion Chicken Base
2 T cream cheese
small can (6 oz) of Pillsbury biscuits – also works with a Pillsbury pie crust

Season the chicken and brown in an oven-safe pan (leave it a little pink in the middle so it doesn’t get tough in the oven). Remove the chicken.

Saute the veggies about 5-7 minutes in the same pan. Season, and add garlic and 2-1/2 t of the thyme. Stir in the butter, then the flour. Cook for 1 minute. Add broth. Stir until it’s thickened, 3-5 minutes. Turn off the heat.

Stir in the cream cheese, then the chicken, and check seasoning. Split the biscuits in half and arrange them on top of the chicken. Baste biscuits with 1T of melted butter, then sprinkle the last 1/2t of thyme over the top of them.

Cook at 425° for about 15-18 minutes. Even though the biscuit package says they only need 8 minutes, they somehow take a lot longer …

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