Chicken Pot Pie

Midweek Chicken Pot Pie Recipe

It is the middle of the week and I am feeling uninspired to cook anything. These are the times that can make it so easy to call out for pizza or load everyone up to go out for something quick. Unfortunately, too many of these weeknight “outs” can really add a lot of fat, sodium and calories to the diets of you and your children and not enough veggies or fruit. So what to do?

I always try to keep in my freezer the things to make chicken pot pie. I buy bags of frozen chicken breasts and frozen peas & carrots. I usually have baby carrots in the fridge and onions and garlic always on hand. If I happen to not have fresh garlic, I use powder. If I have no onions, no biggie. The nice thing about chicken pot pie is that you can add whatever you like and leave out what you don’t.

I top mine with a biscuit crust and usually use a little less butter than my drop biscuit recipe calls for. I planned to measure out my ingredients and write out the exact recipe here, but I realize that it changes a bit depending on what I have. So here are the basic steps for a mid-week chicken pot pie. Feel free to embellish as you like and please add your suggestions in the comments!

A Vague Recipe for Midweek Chicken Pot Pie

  • 4-5 chicken breasts, cut into 1/2 inch cubes

  • 1/2 bag frozen peas

  • 1/2 bag frozen corn

  • Chopped carrots, about 1 1/2 cups

  • 1 chopped onion

  • 1-2 pressed cloves of garlic

  • Several cups of chicken broth

  • Several tablespoons corn starch

  • Salt & pepper to taste

  • About 1 tsp dried thyme

  • Your favorite recipe for drop biscuits

Cook the onion until slightly brown in dutch oven on stove. Add garlic and cook about 30 seconds more. Add the chicken cubes, then the veggies. Add broth until you feel like you have the amount of gravy you want. Season with thyme, salt & pepper. Cook on stove top for 15-20 minutes. Add more broth as necessary. Remove about 1/2 cup of the broth, add a couple tablespoons corn starch, whisk until smooth. Stir this mixture back into the stew and cook for a minutes, stirring. If the gravy is not thick enough, repeat this procedure until it is. Mix up your biscuit mix, pour this on top of the stew. Bake the whole thing in a preheated 350 degree oven for 15-20 minutes or until biscuits are golden on top. Yum!

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