Inside Out Chicken Pot Pie (Deconstructed Chicken Pot Pie)

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This Inside Out Chicken Pot Pie recipe (basically a deconstructed chicken pot pie with biscuits) is served over easy buttermilk drop biscuits. This recipe costs $7.07 to make this recipe and just 89¢ per serving!

Inside Out Chicken Pot Pie

With the start of school and getting back into a routine, afternoons are busy! When we are running children all over the place, we do not have time to make a big complicated dinner. But we don’t want to serve a bowl of cereal every night. Every once in a while, cereal makes a great dinner, though, right? 

Anyways, that brings us to this inside out chicken pot pie recipe. It is the perfect way to cut corners to save some time but not cut corners on taste.

This easy chicken pot pie saves you from making the pie because you make it with biscuits instead. But it leaves you with a filling meal full of veggies and a little extra time to play a game or two with the kids before bed! See the recipe below for this life-changing crustless chicken pot pie!

What nationality is chicken pot pie? 

According to Wikipedia, chicken pot pie is believed to have been created in Greece. The Greeks were known for cooking meat with other ingredients inside a pastry shell. It has evolved over the years from what we recognize as the traditional chicken pot pie today. 

What is a chicken pot pie made of?

Chicken pot pie is full of veggies such as corn, carrots, and peas, as well as chicken and a creamy filling. 

Our deconstructed chicken pot pie has buttermilk biscuits, celery, peas, carrots, string beans, and a creamy white sauce.

How to Make Inside Out Chicken Pot Pie:

1. To make this creative take on a classic homemade chicken pot pie first, make the buttermilk biscuits. 
2. While those are cooling, make the filling by melting butter in a saucepan. Add the celery, and saute for 2 minutes. 
3. Next, add the flour and whisk until it is golden and bubbling. Then, stir in the broth, milk, salt, pepper, garlic, and onion powder. 
4. Bring the mixture to a boil and then add the chicken and veggies. 
5. Finally, let it simmer for 5 minutes and then serve it over the biscuits.

How to get the kids involved with this recipe:

• Ages 2-3: Let them help with pouring in the ingredients for the buttermilk biscuits and bake them as directed. Also, let them help you pat the biscuits bow before baking them. 
• Ages 4-5: Let them stir in broth, milk, and spices and stir. They can also add in the chicken and veggies. Additionally, they can help you scoop the biscuits onto the baking sheet. 
• Ages 6-8: Let them help make the biscuits as directed. Also, let them measure all of the liquid and dry ingredients in the recipe. 
• Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe. 
• Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.

The Flavor and Recipe Variations:

•  You can even use some Pillsbury biscuits if you do not have time to make buttermilk biscuits. The Pillsbury biscuits will cost about 6 cents more than our homemade biscuits, but they won’t taste as good! 
• You can make this a vegetarian recipe by leaving out the chicken and increasing the number of frozen veggies to 3 cups. Also, use vegetable broth instead of chicken. 
• If you don’t have any of our Bulk Instant Pot Shredded Chicken on had in the freezer, you can use canned chicken or rotisserie chicken. 
• Instead of the peas, carrots, corn, and string beans frozen mixture that this recipe calls for, you can use just peas and carrots. 

What to Serve with Inside Out Chicken Pot Pie:

• We love some cold fresh watermelon or corn on the cob alongside this warm comfort food.
• Jenna’s Naughty Mashed Potatoes
• Whip up some Brownie Cookies for dessert

More $10 recipes:

• BBQ Chicken Braid
• Easy Chana Masala
• Easy Navajo Tacos
• Grilled Cheese Sloppy Joes
• Ground Beef and Broccoli Teriyaki
• Homemade Sloppy Joes
• Italian Zucchini Boats
• Jenna’s Chicken Pillows
• Meatball Subs
• Pepperoni French Bread Pizza

How long is this good for:

• 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 much will this Inside Out Chicken Pot Pie Cost:

RECIPE COST: $7.07

PRICE PER SERVING: $0.89

To find out more about how we price our recipes, check out Budget Recipes Explained. 

• ⅓ cup butter – $0.53
• ¾ cup chopped celery – $0.86
• ⅓ cup flour – $0.07
• ½ teaspoon salt – $0.01
• ¼ teaspoon pepper – $0.02
• ½ teaspoon garlic powder – $0.02
• ½ teaspoon onion powder – $0.03
• 1 ¾ cup chicken broth – $0.84
• ⅔ cup milk – $0.15
• 2 cups shredded chicken – $2.08
• 1 cup frozen mixed vegetables (peas, carrots, corn, and string beans) – $0.54
• 8 buttermilk biscuits – $1.92

Cook’s Tools:

• large saucepan
• wooden spoon

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Inside Out Chicken Pot Pie

Recipe Cost 7.07

Serving Cost 0.89

Course Main Course

Cuisine American

This Inside Out Chicken Pot Pie is served over easy buttermilk drop biscuits. This recipe costs $7.07 to make this recipe and just 0.89¢ per serving!

Servings: 8 people

Cook ModePrevent your screen from going dark

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Equipment

• large saucepan
• Wooden spoon

Ingredients

 

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• 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

US Customary - Metric

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

Calories: 414kcal | Carbohydrates: 36g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 764mg | Potassium: 426mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1481IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 3mg

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