Homemade chicken pot pie can be quite the time consuming project. Rather than spend hours in the kitchen cooking (and cleaning several pots and pans), I’ve opted for a more streamlined, weeknight-friendly recipe that comes together in just half an hour. A drop biscuit topping and one-pot cook and bake method shaves hours off this comfort food classic.
Serves 2-4
Ingredients
- 2/3 cup flour (if you have self-rising flour, use this and omit baking powder and 1/4 teaspoon salt)
- 1 teaspoon baking powder
- 1/4 teaspoon Kosher salt
- 7 tablespoons heavy cream
- 1 tablespoon oil
- 1 pound boneless skinless chicken breasts or thighs, cut into 1/2 inch cubes
- 1/2 teaspoon Kosher salt, divided
- 1 tablespoon oil
- 1/2 cup chopped onion
- 1/3 cup small dice carrot, 1/4 – 1/2 inch cubes
- 1/3 cup finely chopped celery
- 2 tablespoons flour
- pinch cayenne, optional
- 1 3/4 cup chicken broth
- 1 teaspoon fresh thyme leaves, optional
- 1/4 teaspoon ground black pepper
- 1/3 cup frozen peas
- Preheat oven to 450
- Mix flour, baking powder, and 1/4 teaspoon salt until combined. Mix flour mixture with heavy cream until just combined and some dry flour remains. Set aside.
- Preheat oil in skillet over high until smoking. Add chicken and 1/4 teaspoon Kosher salt and cook until golden on both sides, about 3 minutes, turning once. Remove chicken from skillet and set aside.
- Return skillet to medium heat. Add onion, carrot, celery, and remaining 1/4 teaspoon Kosher salt and cook until onion is soft, about 3 minutes.
- Stir in flour until no dry flour remains, about 1 minute.
- Slowly whisk in broth, thyme, cayenne, and pepper and bring to a boil, stirring frequently.
- Stir in peas, chicken, and return to simmer. *If your skillet isn’t oven safe, transfer everything to a baking dish before proceeding.
- Drop quarter size pieces of biscuit dough evenly on top of simmering pot pie mixture and place skillet in oven. Bake until biscuits topping is golden, 15 to 20 minutes.
