Shortcut Chicken Pot Pie
Traditional pot pie is a perennial favourite but does take quite some time to make from scratch. This version takes a few shortcuts on the preparation, but delivers the full comforting delight. Use leftover cooked chicken or pick up deli-roasted one and mix in a nutritious bag of frozen vegetables to make the filling and simply stir together the tender, herbed biscuit topping.
- Prep: 15 min
- Cooking: 30 min
Ingredients
- Filling
- 1 tbsp (15 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 cup 10% half-and-half or 18% table Cream
- 3 cups (750 mL) coarsely shredded cooked chicken (12 oz/375 g)
- 1 Pack (500 g) frozen mixed vegetables thawed and drained
- Topping
- 3/4 cup (175 mL) whole wheat flour
- 1/2 cup (125 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 2 tsp (10 mL) granulated sugar
- 1 tsp (5 mL) dried basil or 1 tsp (5 mL) rosemary
- 1 tsp (5 mL) dry mustard
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 3/4 cup (175 mL) 10% half-and-half or 18% table Cream
- 2 tbsp (30 mL) butter melted
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Preparation
Preheat oven to 425°F (220°C). Butter an 8-inch (20 cm) square baking dish.
Filling: In a large bowl, whisk together flour, salt, pepper and Cream; add chicken and vegetables and toss to coat. Spread in baking dish. Bake for 10 min.
Meanwhile, prepare Topping: In a bowl, whisk together whole wheat flour, all-purpose flour, baking powder, sugar, basil, mustard, salt and pepper. Pour in Cream and butter and stir with a fork just until evenly moistened. Drop 8 spoonfuls on top of chicken mixture and spread slightly to almost cover.
Bake for about 20 min or until topping is puffed, golden and a tester inserted in the centre of biscuit comes out clean.
Tips
Choose your favourite mixture of frozen vegetables for this recipe; there are so many options these days, you can use a different mix each time you make it.
Leftover turkey works well in this recipe instead of the chicken.
If you have leftover gravy, add 1/2 cup (125 mL) to the chicken mixture for a saucier texture.
Add 1/2 tsp (2 mL) smoked paprika or chipotle powder with the herbs in the topping.
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Nutritional information
Per serving| Energy: | 518 Calories |
| Protein: | 40 g |
| Carbohydrate: | 52 g |
| Fat: | 18 g |
| Fibre: | 8.1 g |
| Sodium: | 631 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 24 % / 262 mg |
| Selenium: | 97 % |
| Niacin: | 72 % |
| Phosphorus: | 46 % |
| Vitamin B6: | 45 % |
