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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Chicken Pot Pie is a classic comfort food that most of us likely enjoyed growing up and still enjoy today with our families. There’s nothing quite like that creamy filling loaded with chicken and vegetables, all safely guarded by a flakey pie crust. If you’re like me and have a refined palette, the crust is your favorite part! Well, I did the unimaginable and replaced the crust with flakey biscuits! It may sound crazy, but this is my new go-to method for making pot pie. The biscuits soak up all the creamy filling – something that the classic crusts just don’t do. I can honestly say that this tastes better than traditional pie crust.
This recipe is all about saving time without sacrificing flavor. The filling comes together in 10 minutes and it only takes 20 minutes to bake, so in 30 minutes you have a hearty, minimal effort meal. The real MVP of this recipe is Heinen’s rotisserie chicken! Heinen’s roasts these juicy birds twice a day and they are great for easy weeknight meals. I love saving the carcass to make homemade stock, but to stick with the theme of saving time, I used Heinen’s chicken stock in this recipe. Each carton is packed to the brim with chicken flavor, making it a great option for enhancing soups or any dish where stock is needed.
The final trick to this recipe is using Heinen’s organic frozen vegetable mix. Each bag is filled with a medley of high quality carrots, peas, green beans and corn, so you can keep the cutting board in the cupboard and just dump a bag into the filling! Heinen’s also carries frozen veggie mixes in convenient steamtable bags for quick microwave cooking.
Who is ready to risk it for the biscuit?!
- Cook time:
- 30min
- Prep time:
- 5min
- Total time:
- 35min
- Servings:
- 4
Ingredients
- 4 Tbsp. Heinen’s salted butter
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups Heinen’s chicken stock
- 1 cup Heinen’s half & half
- 1/2 Tbsp. thyme, freshly chopped
- 1/2 Tbsp. rosemary, freshly chopped
- 1 Tbsp. parsley, freshly chopped
- 1 tsp. salt
- 1 tsp. black pepper
- 1 bag (16 oz.) Heinen’s frozen mixed veggies
- 2 1/2 cups Heinen’s rotisserie chicken, chopped
- 1 can Pillsbury biscuits
Instructions
- Preheat the oven to 400˚F.
- Warm a cast iron skillet over medium heat and add the butter. Once melted, add the onions and garlic. Season the onions with the salt and pepper and cook for 10 minutes.
- Add the flour and stir until a paste forms. Cook for one minute. Slowly whisk in the chicken broth and half & half. Add the fresh herbs and bring the mixture to a slight boil. Lower the heat and continue stirring for two minutes.
- Add the frozen vegetables and chicken. Mix well and cook for an additional two minutes.
- Remove the skillet from the heat and place the biscuits on top of the pot pie mixture. Start by placing them on the outside and place one in the center.
- Bake for 20 minutes, or until the biscuits are golden brown. Brush with melted butter and fresh parsley.
- Allow the pot pie to rest for 10 minutes before eating. This will allow it to set. Enjoy!
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