As a father and a man, we are supposed to be the person behind the grill. That is man’s work. If there is one other thing we are maybe able to cook, it is comfort food, stew, one pot meals, whatever you want to call it. Cut up the ingredients and let it cook. But slow cooking and one pot meals are so much more than this.
This recipe was another request from my wife. I was also having my parents over and knew they would love this dish. This is my mom’s type of food. After the dinner, my dad was like this is one of the “Top 3 meals of all time”. Chicken Pot Pie is pretty easy to make but it is not short on flavor. The flavor comes from letting the ingredients meld together over time.
Chicken Pot Pie:
- 6 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3/4 cup flour
- 5 cups chicken stock
- 2 chicken bouillon cubes
- 1 1/2 sticks of unsalted butter
- 2 yellow onions, diced
- 4 celery stalks diced
- 1/4 cup heavy cream
- 4 carrots, peeled and sliced
- 1 – 10 oz package of frozen pea
- 1/2 – 10 oz package of frozen corn
- 1 – 10 oz package of earthy mushrooms
- 2 – packages of pre-made biscuits (Back off, I was short on time)
- 3 tbsp olive oil
- salt and pepper to taste
Place the chicken breasts on a baking tray and drizzle with olive oil, salt and pepper. Bake for 30 – 35 minutes. Set aside and let cool. Cut into 1″ cubes. In a sauce pan, warm the chicken stock and dissolve the bouillon cubes. In a Dutch oven, melt the butter and saute the onions, carrots and celery until softened. Add the mushrooms and reduce. 15 minutes or so for the vegetables. Add the flour, cook for 1 minute. Add salt and pepper and cream, mix well. Finish by adding in the cubed chicken.
On a baking tray, cook the biscuits per the instructions. Cover the pot pie and place in the oven and keep warm for 15 minutes while the biscuits bake. Cut the biscuits in half horizontally, spoon big helpings of the pot pie over them and serve. Enjoy!