The Dish's Chicken Pot Pie

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.

Get more recipes from The Dish on Oz

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!