Half-Homemade Chicken Pot Pie That’s Perfect for College Kids

Article originally published on Spoon University.
Because half-homemade is still better than store-bought. | December 11, 2014 | Photo Courtesy of Peter Cheng

If you’re looking for a hearty but relatively simple dish to make for dinner, look no further. This chicken pot pie recipe (inspired by Minimalist Baker’s 1-Hour Vegan Pot Pierecipe) gives you the taste of some homemade comfort food without busting your budget. And since this recipe makes five servings – with extra Pillsbury biscuits for breakfast tomorrow morning! – you can score brownie points with your roommates by sharing the extras with them.

MEDIUM

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 
About 60 minutes

Servings: 5

Ingredients: 
¾ cup chopped yellow onion (about ½ of a medium-sized onion)
1 large clove of garlic, minced
2 cups chicken broth
2 cups frozen mixed vegetables (corn, diced carrots, cut green beans mixed)
8-16 ounces chicken breast (depending on how much you prefer), cut into bite-sized pieces
¼ cup (or more) all purpose flour
2 bay leaves
2 tablespoons olive oil
Table salt
Black pepper
1 package Pillsbury biscuits (any flavor)

Photo Courtesy of Peter Cheng

Directions:
1. Preheat oven to 425°F.
2. Add olive oil to a large non-stick (This is very important!) saucepan over medium heat. Then, add onion, garlic and a pinch of salt. Stir and cook until soft or about 5-7 minutes, depending on your saucepan and stove.

Photo Courtesy of Peter Cheng

3. Add flour and stir with a whisk. Add broth and slowly whisk to combine everything. TIP: If you don’t have a whisk on hand, you can make do with a fork.

Photo Courtesy of Peter Cheng

4. Add bay leaves and stir.

Photo Courtesy of Peter Cheng

5. Add chicken to pot and let simmer for about 10 minutes or until contents has thickened to your liking. If it’s still too thin after simmering, add 1 to 2 tablespoons of flour to mixture and whisk some more.

Photo Courtesy of Peter Cheng

6. While sauce thickens, separate biscuits onto foil and set aside.

Photo Courtesy of Peter Cheng

7. Make sure chicken is fully cooked before adding frozen vegetables. Add salt and pepper as needed. Let everything simmer for 4-5 minutes to let vegetables cook.

Photo Courtesy of Peter Cheng

8. Discard bay leaves and pour mixture into an 8″x8″ baking dish.

Photo Courtesy of Peter Cheng

9. Place five biscuits on top of mixture. Set baking dish onto a baking sheet in case mixture overflows during baking.

Photo Courtesy of Peter Cheng

10. Bake until biscuits are golden-brown and filling is bubbling. This time can range anywhere from 8-17 minutes, depending on your oven, so keep close a watch on it. Let cool for 5 minutes before serving.

Photo Courtesy of Peter Cheng

To Serve: Dole out biscuits and serve filling on top of biscuits, on the side or however you (or your roommate) likes. Enjoy!

Photo Courtesy of Peter Cheng

 

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