Shortcut Chicken Pot Pie
Try this Shortcut Chicken Pot Pie recipe, or contribute your own.
Try this Shortcut Chicken Pot Pie recipe, or contribute your own.
- 1/4 teaspoon salt
- 3/4 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1/2 cup heavy cream
- 6 tablespoons butter
- pepper (to taste)
- 3/4 cup diced onion
- 3 cloves garlic (minced)
- 3 cups frozen peas and diced carrot (mix)
- 4 cans chicken (drained (i used valley fresh organic))
- 6 tablespoons whole-wheat flour ((i used the same pastry flour
- 5 cups broth ((chicken or veggie))
- 1 cup whole-wheat pastry flour + extra for patting out
- extra cream for brushing the top ((optional))
- scant 2/3 cup heavy cream
- Carbohydrate 2.98082951276339 g
- Cholesterol 53.7234167014801 mg
- Fat 18.4102794831268 g
- Fiber 0.30716019834045 g
- Protein 1.26113919055273 g
- Saturated Fat 11.6057904352386 g
- Serving Size 1 1 Serving (70g)
- Sodium 124.740112216023 mg
- Sugar 2.67366931442294 g
- Trans Fat 1.20787928616712 g
- Calories 178 calories
Step-by-step
- Preheat oven to 450 degrees F.
- In a large saute 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 thin 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.
Shortcut Chicken Pot Pie: A Weeknight Winner
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the family fed, finding time for elaborate cooking is often a luxury I can't afford. That's why I've become a master of the "shortcut recipe," and this Shortcut Chicken Pot Pie is a prime example. It's surprisingly quick, incredibly satisfying, and tastes as though I spent hours slaving away in the kitchen – which, let's be honest, I didn't.
The beauty of this recipe lies in its simplicity. No complicated techniques, no obscure ingredients – just a handful of pantry staples and some frozen vegetables that I always keep stocked. Even better, it's incredibly adaptable. Feel free to swap out the chicken for leftover roast chicken or turkey. Don't have whole wheat pastry flour? All-purpose will do just fine. The point is, this recipe is a flexible starting point for your own culinary creativity. I often add a handful of chopped mushrooms or spinach for extra nutrients and flavor.
The magic of this shortcut pot pie isn’t just about speed, it’s about comfort. The creamy, flavorful chicken filling, encased in a flaky biscuit topping, is a nostalgic nod to my childhood. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or a busy weeknight. The kids love it, my husband raves about it, and honestly? After a long day, it's the perfect reward for myself too.
Beyond the practical aspects, this recipe has taught me a valuable lesson about embracing efficiency in the kitchen. It’s not about sacrificing quality for speed; it’s about smart choices and smart shortcuts. Using pre-cut vegetables and canned chicken isn't a sign of culinary defeat; it's a testament to my ability to prioritize. It's about making the most of my limited time without compromising on taste or nutrition. I find a immense sense of accomplishment in creating a delicious, homemade meal within a reasonable timeframe. And the extra time saved? It's time I can spend with my family, which is the most important ingredient of all.
This recipe is my go-to when I need a quick, satisfying, and delicious meal that pleases everyone. The creamy chicken filling, perfectly complemented by the buttery biscuit topping, always hits the spot. It's a testament to the fact that you don't need hours in the kitchen to create a memorable meal. So, next time you're short on time but craving comfort food, give this Shortcut Chicken Pot Pie a try. You won't regret it.
I've found that the key to a successful shortcut recipe is to have a well-stocked pantry. Keeping basic staples like canned chicken, frozen vegetables, and biscuits on hand allows me to whip up a delicious and satisfying meal in a flash. This not only saves me time but also reduces food waste, as I’m more likely to use up existing ingredients. Plus, having a go-to recipe like this helps me avoid the dreaded “what’s for dinner?” dilemma, saving me mental energy as well. It's the little things, right?
So, if you're a busy mom, a working professional, or simply someone who appreciates a good, time-saving recipe, I encourage you to give this Shortcut Chicken Pot Pie a try. It's a game-changer for those nights when you need a delicious, comforting meal without the fuss. And the best part? You’ll have more time to enjoy it with the people you love.
Remember, the most important ingredient in any recipe is love – and a little bit of clever shortcuts!
