This weeknight stovetop chicken pot pie is the ultimate cozy meal! Using frozen peas and carrots cuts down on the chopping! I’ve replaced the crust with easy biscuits, which cuts down on the cooking time! I used a simple method of poaching the chicken, which keeps its tender which is perfect for this dish! This homemade pot pie has the creamiest filling filled with chicken, potatoes, peas and carrots! The little bit of chopping and prep can be done ahead, to make this a super easy weeknight meal! I will share all my food prepping tips, which can take this down to a 30 minute meal!
by Jacueline Anderson | A Busy Kitchen
US Wellness Meats Shopping List: Grass-fed Butter, Chicken Broth, Chicken Breasts
Ingredients:
6 TBSP grass-fed butter
1 cup chopped onion
1/2 cup all-purpose flour
1 tsp salt
1/4 tsp ground pepper
1 tsp poultry seasoning
4 cups chicken broth
1 1/2 cups peeled diced yellow potato – cooked ( i cooked mine in a veggie steam bag- but you could do a quick boil as well)
2 cups chopped cooked chicken
2 cups frozen peas and carrots, cooked and drain
tube of unbaked original flaky biscuits
Instructions:
1. Melt the butter in a large skillet over medium heat. Saute onion in butter 8 to 10 minutes, stirring consistently.
2. Blend in the flour, salt, pepper and poultry seasoning. Gradually add in broth. Stir constantly while mixture thickens.
3. Add in chicken, potatoes, peas and carrots and raise heat until boiling. Then, bring down to a simmer.
4. While the chicken pot pie filling simmers, add biscuits to oven. Cook according to package instructions.
5. This recipe makes 8 servings. You can 1/2 the recipe if you want to reduce the amount.
The method I used to cook the chicken:
- I used a method call “poaching” to cook the chicken!
- Ingredients include 4 chicken breast, 2 fresh lemons sliced, 3-4 peeled garlic cloves, 1 TBSP kosher salt, and herbs of choice (optional- I used a bay leaf!)
- First, I usually just use tongs to get the chicken straight out of the package and into the pot, so I don’t have to touch it.
- Turn on the heat to medium high and bring just to a boil.
- Then turn the heat to low and simmer for about 10 more minutes.
- It may need more time, depending on the thickness of the chicken. Make sure to use a thermometer to ensure the chicken is cooked through to 165 degrees.
This December, we’re excited to feature Jacqueline M. Anderson, the creator of the blog A Busy Kitchen. After losing her mother to Early Onset Dementia, Jacqueline embraced clean, healthy cooking as a way to improve her well-being. Based in Cleveland, Ohio, she loves grilling, sourcing fresh ingredients from local farmers markets, and cooking with Grass-fed and pastured meats from US Wellness Meats. Jacqueline believes that food is medicine, and her passion for nourishing meals shines through in every dish she creates. Cheers to healthy eating and the power of wholesome good food! Follow Jacqueline on Facebook, Instagram and TikTok
