The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Craving chicken pot pie but short on time? This deconstructed chicken pot pie recipe skips the crust for a surprisingly easy weeknight meal! Served over fluffy buttermilk drop biscuits, it’s comfort food made simple.
Table of Contents
What You’ll Love About This Deconstructed Chicken Pot Pie:
- Easy Weeknight Meal: Our recipe skips the traditional crust, making it much faster and simpler to prepare than a classic pot pie.
- Simple Ingredients: This recipe uses everyday pantry staples and simple ingredients to make a flavorful dish.
- Versatility: Easily customize the vegetables or leftover chicken you have on hand.
Ingredients & Estimated Cost:
- ⅓ cup butter – $0.70
- ¾ cup chopped celery – $0.33
- ⅓ cup flour – $0.03
- ½ teaspoon salt – $0.01
- ¼ teaspoon pepper – $0.01
- ½ teaspoon garlic powder – $0.02
- ½ teaspoon onion powder – $0.01
- 1 ¾ cup chicken broth – $0.79
- ⅔ cup milk – $0.10
- 2 cups shredded chicken – $2.60
- 1 cup frozen mixed vegetables (peas, carrots, corn, and string beans) – $1.00
- 8 buttermilk biscuits – $1.76
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in April 2024.
How To Make Inside Out Chicken Pot Pie
***For complete recipe instructions, see the recipe card below.
- Prepare buttermilk biscuits.
- Melt butter in a large saucepan over medium heat.
- Sauté celery for 3 minutes, then whisk in flour and cook for 3-4 minutes until golden brown and bubbly.
- Whisk in broth, milk, and seasonings, and bring to a rapid boil.
- Gently stir in chicken and vegetables, then simmer for 5 minutes.
- Serve over warm, split buttermilk biscuits.
Recipe Variations and Substitutions
- Short on time? Skip the homemade biscuits and use Pillsbury biscuits in a pinch.
- Vegetarian option: Omit the chicken, add 1 cup more frozen vegetables, and use vegetable broth for a meatless version.
- No pre-cooked chicken? Canned or rotisserie chicken make great substitutes.
- Veggie preference? Swap the mixed veggies for just peas and carrots if that’s more your style.
Storage Tips
SERVE: This can be kept at room temperature for up to 2 hours.
STORE: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
FREEZE: The pot pie mixture can be placed in a freezer Ziploc bag and frozen for up to 3 months.
How To Get Kids Involved:
Ages 2-3: Children can assist by pouring the buttermilk biscuit ingredients and shaping the biscuits before baking.
Ages 4-5: Your young chefs can add the broth, milk, and spices and stir it all together. Then, let your little ones become biscuit scoopers, gently placing them on the baking sheet.
Ages 6-8: For the biscuits, young helpers can measure all the liquid and dry ingredients according to the recipe and follow the instructions to make the biscuits.
Ages 9-11: Encourage your kids to read the recipe twice before starting, ensuring they understand each step. Stay close by for support and questions as they work to build their kitchen skills.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
Budget Tips
Instead of buying chicken breast specifically for this recipe, consider using leftover chicken from a rotisserie chicken or meal-prepping Instant Pot Bulk Shredded Chicken to use for this recipe as well as others.
More From Easy Budget Recipes:
Deconstructed Chicken Pot Pie
Equipment
- large saucepan
- Wooden spoon
Ingredients
- ⅓ cup butter
- ¾ cup chopped celery
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ¾ cup chicken broth
- ⅔ cup milk
- 2 cups shredded chicken
- 1 cup frozen mixed vegetables a mixture of peas, carrots, corn, and string beans
- 8 buttermilk biscuits
Instructions
- Cook the biscuits as per the buttermilk biscuits recipe.
- In a large saucepan melt the butter over medium heat.
- Add celery and saute for 3 minutes. Add in the flour and cook, stirring constantly, for 3-4 minutes until golden and bubbling.
- Whisk in the broth, milk, salt, pepper, garlic powder, and onion powder.
- Bring the mixture to a rapid bubble, and then gently stir in the chicken and frozen vegetables.
- Reduce the heat to low and simmer for 5 minutes.
- Serve over warm, split buttermilk biscuits.
Nutrition
Recipe FAQs:
What nationality is chicken pot pie?
Chicken pot pie’s origins trace back to ancient Greece, according to Wikipedia. There, cooks wrapped savory fillings, including meat, in pastry shells. Over time, this concept evolved into the chicken pot pie we know and love today.
What is a chicken pot pie filling made of?
This deconstructed chicken pot pie features all the classic flavors you love – tender chicken, colorful veggies like carrots, peas, string beans, and celery – in a creamy white sauce, served over fluffy buttermilk biscuits.
Stephanie Forsberg says
Delicious! We made both the shredded chicken,(which is awesome because we can freeze the left over chicken) before making the chicken pot pie. It’s delicious and the boys loved it!
Jess Jankowski says
Boom! So glad everyone loved it!
Sara says
This is my second Recipes and I love this easy recipe! I Bookmarked this page, will come back for more.
Jess Jankowski says
We love that! Thanks for letting us know!
Deanne says
A genius recipe that was perfect for our hectic schedule! This recipe is staying in our budget meal rotation!
Jess Jankowski says
Oh that is so great! Loved reading your comment!!
Sheri Brubaker says
I absolutely love this idea, I can’t wait to make it this weekend!
Jess Jankowski says
Yay! Good luck…you will love it!
Jessica Robinson says
This chicken pot pie looks so good! Especially with fresh corn on the cob and homemade biscuits.
Jess Jankowski says
Fresh corn on the cob is the best! My kids all love it especially served alongside this meal.
Vicky says
Wow did not know chicken pot pie has Greek origins! So cool! Also love that this recipe is under $1 per serving!
Jess Jankowski says
You cannot eat anywhere else for that cheap!
Genevieve says
This looks like the perfect meal and so easy to make!
Jess Jankowski says
It really is so simple but tastes so good!
Love Keil says
One of my favorite chicken pot pie recipes, super delicious and easy to make!
Jess Jankowski says
Woohoo! So happy to hear your feedback! Thank you!
Suzy says
This is the kind of quick dinner I was looking for! The family loved it and it was so easy!
Jess Jankowski says
Amazing! Thank you!
Amy Rogers says
This was so delicious, my four year old kept saying “mmmmm” while eating it. Easy perfect recipe.
Jess Jankowski says
That is adorable Amy. Thanks for sharing!
Restaurants Nashville says
Nice take on a classic. I like the open concept of the pie, but I’d double my biscuit portion haha! Thanks for sharing the idea!
Jess Jankowski says
Haha not a bad idea to double your portion!