Chicken Pot Pie Stew
This one-skillet Chicken Pot Pie Stew has been my most requested recipe that hasn’t been on my blog…until now! Each time I have made it, I have received so many messages from people wanting to know how to make it. Nothing makes me happier than sharing my creations so that you can make them for your friends and family at home. It’s why I’m here!
One chilly fall day, I was craving Chicken Pot Pie and Chicken & Dumplings. So, I thought…what if I create a one pan meal and put them together? I love putting ideas together, sometimes it’s a winner and sometimes it’s not. This one is a winner! I suggest using bone-in, skin-on chicken breasts because you’ll keep a lot of flavor and moisture in the chicken. Of course, using store-bought rotisserie chicken and canned biscuit dough are definitely time savers. I was surprised that something this delicious and comforting could be so quick & easy. It was on the table in 30 minutes and it was a breeze! Don’t forget to save those chicken bones for homemade stock! I label/date them and pop them into a ziplock in the freezer for another day when I have the time.
My family loves this meal and it doesn’t have to be saved for fall or winter. We just had it the other day and it’s the middle of July! It’s a fun version of Chicken Pot Pie because everyone gets their own individual biscuit. When you cook the biscuits in the stew, they will be soft on the bottom. If you prefer them crispy all the way though, you can bake them separately according to package directions and place them on the stew for serving, it’s up to you. If you make this Chicken Pot Pie Stew, I’d love to see pictures, so don’t forget to tag me! Enjoy!
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Course
Entree
Cuisine
American
Servings
6 servings
Ingredients
2 Tbsp. Extra Virgin Olive Oil plus more as needed
2 Tbsp. Butter
3 Bone-in, Skin-On Chicken Breasts, cooked and shredded can also sub a roasted rotisserie chicken
3 Carrots sliced
3 Celery Stalks sliced
1 Leek white and light green parts only, sliced
3 Garlic Cloves minced
1 Bay Leaf
3 Sprigs Fresh Thyme
2 Tbsp. AP Flour
1/2 cup Heavy Cream
4 cups Chicken Stock
1 can Biscuit dough
Kosher Salt & Black Pepper as needed
2 Tbsp. Fresh Italian Parsley chopped and divided in half
Instructions
Preheat oven to 400F
Shred the chicken and set aside
In a large, deep sided pan, add equal amounts of EVOO and butter, saute the onions, carrots, celery for about 8 minutes until softened but not browned. Add garlic and stir to combine for one minute. Add salt and pepper.
Sprinkle flour over the vegetable mixture and stir to combine and cook the raw flour for 2-3 minutes.
Add Chicken Stock, heavy cream, fresh thyme, bay leaf and half of the chopped parsley. Reserve the other half for garnish at the end.
Stir and simmer slowly (not a rapid boil) for about 10 minutes.
Add biscuit dough to the top and finish cooking in the oven, top rack for about 15 minutes. Check on them after about 10 minutes, crank the heat to 425F for the last 3-5 minutes, keeping an eye on them to make sure they don't get too brown, but nicely golden.
Remove thyme sprigs, sprinkle with remaining parsley and serve in a bowl with one biscuit in each bowl.
Notes
They biscuits will be soft on the underside from cooking in the stew, if you prefer them crispy all the way through, you can cook them on a baking sheet to package instructions and set them on top at the end if you prefer.