Deconstructed Chicken Pot Pie
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.
Servings: 8 people
Calories: 414kcal
Cost: $7.36
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
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