Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 20 min
Yield: 5, 5 servings
Cuisine: American
Ingredients: salt to taste; 1 lb boneless skinless chicken breast chunks small size; 3 tbsp butter; 2 tbsp olive oil; 1⁄4 cup chicken stock; 3 tbsp all purpose flour; 1⁄4 cup heavy cream; 1 tbsp wostershire sauce; 1 tsp garlic powder; 1 tsp onion powder; 1⁄3 Tsp crushed red pepper; 1 tsp black pepper; 1⁄3 tsp nutmeg; 1 Medium onion finely diced; 1 tsp crushed garlic; 1 cup mushrooms quartered; 1 cup frozen peas and carrots; 1 cup peeled and diced potatoes; 1⁄2 cup fennel sliced; 1⁄4 cup green beans trimmed and cut; 1⁄2 cup water; 1 Pkg pillsbury grands biscuits

Chicken Pot Pie

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By: Fatima Maniya (via Flavoredbyfatima)

Original Publish: Feb 21, 2020

Last Updated: Mar 3, 2026

Prep: 15 mins

Cook: 20 mins

Yields: 5, 5 servings

Instructions

Pre heat the over at 350°
In a sauce pan heat oil, and butter. To this add onions and garlic and cook until translucent.
Now add the chicken and cook on high until no longer pink.
At this point season the chicken with wostershire sauce, salt, pepper, crushed red pepper, onion powder and garlic powder and cook for a couple of minutes.
Now add potatoes, fennel and green beans and cook for a few minutes. Once the potatoes look like they have started to change color add the mushroom, peas and carrots.
Mix well, when you see the veggies have released their liquid sprinkle 3 tbsps of flour on the chicken and veggies. Work quickly and mix the flour with the chicken and veggies so it doesn’t start forming clumps.
Now add the chicken stock and the heavy cream to the chicken. You will start to see a thick sauce coming together.
At this point add ½ cup water and the gravy will come together nicely. Turn off the heat.
Finish off the gravy with freshly grated nutmeg
Transfer the chicken pot pie base into ramekins.
Top them off with grands biscuits cut in half.
Brush the biscuit tops with milk.