Deconstructed chicken pot pie is just like the classic comfort food without the crust. Instead, nutrient-packed veggies are combined with chicken, a creamy sauce, and topped with flakey biscuits. For this recipe, all you need is a cast iron pan and 12 simple ingredients.
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What is deconstructed chicken pot pie?
Instead of the traditional pie crust found on the top and bottom, deconstructed chicken pot pie is topped with flakey biscuits. I find this makes it much quicker to make while looking just as impressive!
Is this pot pie healthy?
This comfort food is just as flavorful as traditional pot pie with some simple, better-for-you swaps.
Instead of using heavy cream, this sauce is made up of broth and flour. This helps lighten it up while still remaining extra creamy.
This pot pie uses three different types of veggies–mushrooms, peas, and carrots. These ingredients are brimming with important nutrients like fiber, vitamin C, and vitamin D. In fact, mushrooms are the only type of plant food that contains Vitamin D naturally!
Keep in mind, all foods fit as part of a balanced diet! Some of my other favorite comfort food dishes include mini mac bites and grilled cheese!
How do you make this chicken pot pie?
1. Prep your ingredients.
There’s not too much to prep but be sure to have all your ingredients out and chopped before cooking. This is called “mise en place”.
2. Caramelize the mushrooms.
If you’re the kind of person who hates mushrooms, I can relate. I used to HATE them until I had them caramelized. It brings out a really nice umami flavor that’s not there when you just eat them raw or steamed. This caramelization step is crucial for the most flavorful pot pie.
3. Add in the peas and carrots.
I’m using frozen peas and carrots for less prep. If you can’t find frozen peas and carrots together, use 1 cup of frozen peas and 1 cup of frozen carrots. You could also use fresh if you prefer.
4. Thicken the sauce.
This sauce is a simple mixture of broth and flour. Cooking helps to slightly thicken it and give it a creamier consistency.
5. Stir in the chicken.
I find it easiest to buy a rotisserie chicken and pull the meat. This helps you skip a step of cooking the chicken yourself.
6. Top with biscuits.
Spread the biscuits out evenly across the pan. Then you’ll brush with egg white to help promote browning.
7. Bake to golden perfection.
All you need is 10-13 minutes in the oven, so set a timer because it goes by quickly!
What kind of biscuits should you use?
To save on time, I like to grab a roll of biscuits from the store. You can find both mini and large biscuits so feel free to use whatever you can find. Of course, if you have the time, homemade biscuits are always best.
You could also swap the biscuits for a pie crust on top, you will just need to bake it for a bit longer (about 20-25 minutes total).
If you want to omit the biscuits all together, you could do that too for a crustless pie.
Customize it your way
Like all of my other recipes, this healthy chicken pot pie is customizable. You get to use any fresh herbs of your choice. Some of my favorites for this dish include fresh thyme, sage, chives, rosemary, or a mixture!
If you don’t have fresh herbs, you can also use dried herbs. Just use 2 teaspoons dried instead of 2 tablespoons fresh since dried herbs flavor is more concentrated.
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Try these other one pot recipes too:
Deconstructed Chicken Pot Pie
Ingredients
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups frozen peas and carrots
- 2 cups chicken broth
- 2 tablespoons flour
- 2 tablespoons fresh herbs of your choice, finely chopped (thyme, sage, chives, or rosemary)
- 1/2 teaspoon freshly ground black pepper
- 1 pound cooked chicken, shredded or chopped into small pieces (about 3 cups)
- 1 roll of biscuits, 10-count of small biscuits or 8-count of large biscuits*
- 1 egg white
Instructions
- Preheat oven to 425ºF.
- In a 10-inch cast iron skillet or oven safe skillet, heat olive oil over medium high heat. Add over mushrooms and onion and saute until caramelized, about 8-10 minutes.
- Next, add garlic and frozen carrots and peas. Saute until slightly softened, about 2 minutes.
- Whisk together chicken broth and flour until flour has dissolved.
- Add broth mixture, chopped herbs, and black pepper over vegetables. Bring to a simmer, then lower to medium heat and let cook for 5 minutes until slightly thickened, stirring occasionally.
- Fold in cooked chicken then top with biscuits. Brush biscuits with egg white wash.
- Transfer pan to the oven and bake for 10-13 minutes until biscuits are golden brown on top.
Video
Notes
Nutrition
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