I am in love with chicken pot pie but always thought it would be hard to make.
Boy, was I wrong!
Below is the easiest and yummiest chicken pot pie recipe ever!
1.5 Lbs. Chicken; cubed
1/2-1 Lbs. Green Beans; cut into 1/2″ pieces
1 Medium Onion; diced
4 Carrots; chopped
4 Stalks of Celery; chopped
1 Cup Peas
3 Garlic Cloves; minced
1 1/2 Tbsp. Fresh Thyme Leaves
1 1/2 Cup Chicken OR Vegetable Broth
1 1/2 Cup Milk
1/4 Cup Flour
Salt & Pepper
1/2 Cup Whole Wheat Flour
1/4 Cup All Purpose Flour
3/4 Tsp. Baking Powder
1/4 Tsp. Baking Soda
1/4 Tsp. Salt
3 Tbsp. Butter; cubed
2 Tbsp. Canola Oil
1/2 Cup Buttermilk
Preheat over to 375.
Heat olive oil in a large sauté pan then add chicken seasoned with salt and pepper.
Cook for 5 minutes over medium heat, or until cooked all the way through.
Transfer chicken and juices to a bowl and set aside.
Heat some more olive oil in the same pan.
Then sauté for 3 minutes or until the vegetables are tender.
Add green beans to the mix as well as the garlic.
Stir well and sauté for an additional 3 minutes.
Stir in the milk.
Then in a small bowl, combine broth with the four and stir until dissolved.
Add the broth/flour mixture to the veggies.
Stir until the mixture comes to a boil, then reduce heat to medium low. Cook for 2 minutes
Return the chicken to the pan with the veggies and season with salt and pepper.
Stir in peas.
Then stir in thyme.
Spoon mixture into a prepared baking pan and set aside.
Add dry ingredients to a food processor and pulse a few times to combine them together.
Add butter and pulse until the it forms small pebble like pieces.
Add buttermilk and oil then pulse until moistened. *Do not over mix!
Drop the batter in 6 mounds on top of the filling and lightly spread out the edges.
Bake for 20 minutes or until the filling is bubbling and the biscuits are golden in color.