Easiest Comfort Food Ever
On a cold winter night, or even a summer evening, a homey chicken pot pie hot and fresh from the oven makes an ordinary dinner something special. We've been wrapping savory fillings in pastry for about as long as we’ve been cooking food, so it’s no wonder there is a pot pie variation found in virtually every human culture. Not only is our favorite mushroom soup chicken pot pie delicious, it’s also easy and fast.
Biscuit Mix Chicken Pot Pie
For seriously time-challenged cooks, this pot pie is a no fail recipe for a complete, one-dish meal that everyone in the family will love. With a few simple substitutions and a little more effort, you can easily take this chicken pot pie from weeknight fare to something worthy of company.
Mushroom Chicken Pot Pie
Ingredients
- 1 Tbsp. butter
- 1/2 cup diced carrots
- 1 stalk celery, diced
- 1 onion diced,
- Salt and pepper
- 1/2 cup green beans cut into 1 inch pieces
- 1 medium potato, peeled and cut into 1/2 inch dice
- 1 9.75 ounce can chunk chicken breast, drained
- 1 can cream of mushroom soup
- 1 cup biscuit mix
- 1 egg
- 1/2 cup milk
Instructions
- Pre-heat oven to 400®F. Heat butter in a medium skillet over medium heat. Once butter is melted, add carrots, onions and celery and cook until softened, about five minutes. Season with salt and pepper.
- While aromatics are cooking, place potato and green beans in a microwave safe bowl with 3 Tbsp. water. Cover and heat at full power for 3 minutes or until vegetables are crisp-tender.
- Stir together onion mixtures, potato, green beans, chicken breast and soup and pour into an ungreased 9 inch pie plate or 8x8 square baking dish.
- In a separate bowl, stir together remaining ingredients until just combined (some lumps should remain). Pour biscuit mixture over pie filling and smooth evenly with a spatula. Bake 30 to 40 minutes or until crust is deep golden brown and filling is hot a bubbly. Allow to rest 10 minutes before serving.
Easy Chicken Pot Pie Variations
For an even faster pie, substitute thawed frozen mixed vegetables and top with refrigerated pre-made biscuits.
For a luxurious, more traditional pie, use a rotisserie chicken instead of canned. Saute 4 oz. sliced crimini mushrooms with the onion mixture. Replace soup mix with a homemade béchamel sauce: Melt 2 Tbsp. butter in a medium sauce pan. Add 2 Tbsp. flour and 1 Tbsp. fresh thyme and whisk until flour is golden brown, about 2 minutes. Add 1 cup whole milk and bring to a boil, whisking constantly. Boil for one minute and remove from heat. Season with salt and pepper and add to vegetables and chicken as usual. Cover with a store-bought or homemade pie crust and bake as directed.
