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One Pot Chicken Pot Pie

Author: Taylor Ellingson

Ingredients

For the pot pie:

  • 3 tablespoons unsalted butter
  • 1 small onion finely chopped
  • 2 large carrots peeled and diced
  • 2 celery stalks chopped
  • 2 cloves garlic
  • 1 cup frozen peas
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon mustard powder
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • 1 ½ cups milk I use whole milk
  • 2 cups shredded cooked chicken about 2 chicken breasts

For the biscuits:

  • 2 ½ cups white whole wheat flour you could also use all-purpose
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter cold and cut into small pieces
  • 1 cup buttermilk
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 375 degrees F.
  • In a large oven-proof pot, melt butter.
  • Add onion, carrots, and celery, cooking until softened, about 7-8 minutes.
  • Add peas and garlic and cook another 2-3 minutes.
  • Season with salt, pepper, and mustard powder.
  • During the time the vegetables are cooking, you can make the biscuits (directions below).
  • Once the vegetables are cooked, add the flour, stirring well to combine.
  • Cook for 1 minute, stirring often.
  • Slowly add chicken broth and milk, stirring until well combined.
  • Stir in chicken.
  • Over medium heat, bring to a simmer and let it thicken for about 5 minutes.

To make the biscuits:

  • Make the biscuits by combining flour, baking powder, baking soda, and salt into a food processor and pulsing 10 times.
  • Add butter and pulse until well combined.
  • Add buttermilk and pulse until dough forms.
  • Add cheese and pulse until evenly distributed.
  • Drop approximately ½ cup sized biscuits on top of the pot pie filling.
  • Bake in preheated oven for 20-25 minutes, until mixture is bubbling and biscuits are golden brown.