Photo from Elizabeth Griffin
During a busy week, consider making chicken pot pie for dinner. While it might sound time-consuming, this dish is the perfect 30-minute recipe for those nights when you need to whip up something quickly but want to make your family happy (and full!) as well. Bonus: You can easily repurpose any leftovers for lunch or tomorrow night's dinner.
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- 8 tbsp butter
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 2 sprigs of thyme, leaves only
- 4 1/2 cup flour
- 1 cup white wine
- 4 cups chicken stock
- 1 rotisserie chicken, shredded and bones removed
- 2 cups frozen peas and carrots, thawed
- 2 tbsp baking powder
- 1 tsp salt
- 1/4 cup chopped chives
- 2 1/2 cups heavy cream
To make the chicken and veggie filling:
1. Preheat the oven to 400°F.
2. Heat a high-sided saute pan or dutch oven over medium-high heat and add 6 tbsp butter.
3. Once melted, add the onions and the garlic and season with salt and pepper.
4. Cook for 4 to 5 minutes until translucent and then add the thyme.
5. Stir in 1/2 cup flour and cook for an additional 2 to 3 minutes and deglaze with the wine.
6. Stir until paste forms and slowly add the chicken stock. Bring the mixture to a simmer and turn the heat to low.
7. Stir in the cooked rotisserie chicken and the peas and carrots and remove from the heat.
To make the biscuits:
1. Mix 4 cups of flour, baking powder, salt, and chives together with a whisk.
2. Switch to a wooden spoon and stir in the cream.
To assemble the dish:
1. Pour chicken and veggie filling into a pan. Then, using an ice cream scoop, scoop biscuits onto the cooled chicken mixture.
2. Brush biscuits with 2 tbsp melted butter.
3. Place on a baking sheet and into the oven and cook for 15 to 18 minutes, until the biscuits are golden brown and the filling is bubbling and hot. Serve and enjoy!
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