Homemade Chicken Pot Pie on the Stovetop

Updated on August 8, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

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Last night, I was looking for something quick and easy to make for dinner. It had been a pretty rough day yesterday with the door bell ringing all day again and plenty of tantrums. I think it's the weather because everyone is acting crazy.

We needed something soothing, hot and super nutritious for dinner. So I was running through some dinner options with my toddler, because he's been refusing to eat everything lately. When I said chicken pot pie, his eyes lit up and he said, "Yummy! I love chicken pie!" So chicken pot pie it was! Haha This has always been a favorite dish in our home, but I didn't feel up to making pie crusts tonight, so we subbed in these yummy biscuits instead.

Imagine a bowl of creamy, hot yumminess full of juicy pieces of chicken and sweet carrots, onions and corn, all wrapped up with soft, flaky homemade biscuits...That was our dinner last night. And it was delicious! Honestly, if you don't have all of these exact ingredients, add what you have. Maybe its tons of carrots and peas, or you have some zucchini on hand. You could add any variety of veggies. It's really the milk sauce and chicken that makes this chicken pot pie. Be creative and feel free to make this one your own.

Let me show you how!

5 stars from 2 ratings of Chicken Pot Pie

Cook Time

Cook time: 30 min
Ready in: 30 min
Yields: 4 (2 cup) servings

Ingredients

  • 1 onion, chopped
  • 3 carrots, sliced
  • 1/4 cup butter
  • 3 tablespoons whole wheat flour
  • 1 cup whole milk
  • 1 1/2 cups broth
  • pinch sage
  • pinch thyme
  • pinch nutmeg
  • 2 cups corn
  • 2 cups green beans
  • 1 chicken breast, cooked and shredded
  • Biscuits :
  • 2 cups whole wheat flour
  • 3 teaspoons baking powder
  • 1 teaspoon pink Himalayan salt
  • 1/3 cup coconut oil
  • 2/3 cup whole milk

Instructions

  1. Melt about 1/4 cup butter in a large pot.
  2. Chop up your onion and carrots and add them to the pot. Cover and cook until soft.
  3. In a small saute pan, melt a couple tablespoons of butter.
  4. Add your flour, milk, broth and seasonings, one at a time, and stir to get rid of any lumps.
  5. Cook your milk mixture until starting to thicken and then pour it in with your vegetables.
  6. Add in your green beans and corn, with their juices, along with your cooked and shredded chicken and stir well.
  7. Cover and turn down the temperature to low to simmer while you are making your biscuits.
  8. Preheat your oven to 475 degrees F and line a cookie sheet with parchment paper.
  9. Mix all of your biscuit ingredients in a bowl together.
  10. Roll biscuit sized portions into balls and lay them out evenly on your cookie sheet. Mash them down with your fingers if you'd like them flatter.
  11. Slide them into the oven and bake for about 8 minutes.
  12. Serve your chicken pot pie in a bowl with your biscuits on top. Yum!
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Start by melting butter in a large pot and a saute pan.Chop your onion.And slide it into the pot.Chop your carrots.And slide them into your pot.Mix, cover and cook over medium until soft.In your saute pan, add your flour.And mix with the butter.Add your milk and whisk to get out all of the lumps.Add in your broth, and continue whisking to get it nice and smooth.Add in your seasonings.And whisk. Cook over medium until it starts to thicken.Now add in with your veggies.And stir.Time to add your corn and green beans.And your chicken. I cook it ahead of time in the crockpot and portion it out into one breast servings in sandwich bags to keep in the freezer.Mix everything together.Mix everything together. Cover, turn the temperature to low and simmer while you make your biscuits.Add all of your dry biscuit ingredients to a bowl.Then add all of your wet ingredients. And mix together.My toddler loves helping with everything.Line a cookie sheet with parchment paper.Roll biscuits sized balls together and lay them out evenly on your cookie sheet. We smashed them down a bit.Pop them in the oven and bake for 8 minutes.Tada!
Start by melting butter in a large pot and a saute pan.
Start by melting butter in a large pot and a saute pan.
Chop your onion.
Chop your onion.
And slide it into the pot.
And slide it into the pot.
Chop your carrots.
Chop your carrots.
And slide them into your pot.
And slide them into your pot.
Mix, cover and cook over medium until soft.
Mix, cover and cook over medium until soft.
In your saute pan, add your flour.
In your saute pan, add your flour.
And mix with the butter.
And mix with the butter.
Add your milk and whisk to get out all of the lumps.
Add your milk and whisk to get out all of the lumps.
Add in your broth, and continue whisking to get it nice and smooth.
Add in your broth, and continue whisking to get it nice and smooth.
Add in your seasonings.
Add in your seasonings.
And whisk. Cook over medium until it starts to thicken.
And whisk. Cook over medium until it starts to thicken.
Now add in with your veggies.
Now add in with your veggies.
And stir.
And stir.
Time to add your corn and green beans.
Time to add your corn and green beans.
And your chicken. I cook it ahead of time in the crockpot and portion it out into one breast servings in sandwich bags to keep in the freezer.Mix everything together.
And your chicken. I cook it ahead of time in the crockpot and portion it out into one breast servings in sandwich bags to keep in the freezer.Mix everything together.
Mix everything together. Cover, turn the temperature to low and simmer while you make your biscuits.
Mix everything together. Cover, turn the temperature to low and simmer while you make your biscuits.
Add all of your dry biscuit ingredients to a bowl.
Add all of your dry biscuit ingredients to a bowl.
Then add all of your wet ingredients.
Then add all of your wet ingredients.
And mix together.
And mix together.
My toddler loves helping with everything.
My toddler loves helping with everything.
Line a cookie sheet with parchment paper.
Line a cookie sheet with parchment paper.
Roll biscuits sized balls together and lay them out evenly on your cookie sheet. We smashed them down a bit.
Roll biscuits sized balls together and lay them out evenly on your cookie sheet. We smashed them down a bit.
Pop them in the oven and bake for 8 minutes.
Pop them in the oven and bake for 8 minutes.
Tada!
Tada!
Nutrition Facts
Serving size: 1
Calories 216
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 1 g5%
Unsaturated fat 0 g
Carbohydrates 4 g1%
Sugar 1 g
Fiber 1 g4%
Protein 4 g8%
Cholesterol 44 mg15%
Sodium 179 mg7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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I have to say that it was a relief to finally see my little one tuck into his dinner for the first time in the last week. I'm so glad that he loves to eat good food when he does decide to eat something. He's been on a peach only diet for the last 6 days or so. I guess that's toddlers for you.

One bonus I wasn't counting on was dessert! After we all finished our chicken pot pie and biscuits, I felt the craving for some of my mixed berry jam on some of these yummy biscuits. It turns out that everyone felt the same way I did and we all enjoyed a couple of biscuits with a thick layer of jam each for a treat after dinner. I have to tell you that these biscuits really are delicious. I need to write an article just on these biscuits.

If you haven't tried chicken pot pie at home yet, this is a great opportunity. It really is super easy and really fast to make. Notice the biscuits only cooked for 8 minutes in the oven. It took me that long just to clean up the kitchen and get everyone drinks. And this makes an excellent lunch the next day, even to take to work like my husband did.

Questions & Answers

    © 2018 Victoria Van Ness

    Comments

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      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        2 weeks ago from Fountain, CO

        So conventional salt, like most other ingredients, like flour and sugar, on the market is mostly chemicals with little to no food left. Pink Himalayan salt and sea salt are natural minerals found in the Earth that have not been altered. So they still retain all of their natural vitamins and nutrients. You should be able to find them, next to the table salt, at any regular grocery store. You can get it in rocks or granules.

      • Victoria Lynn profile image

        Victoria Lynn 

        2 weeks ago from Arkansas, USA

        I love pot pie! And I really want to try the biscuit recipe with its healthy ingredients. Tell me, what is pink Himalayan salt? Thanks!

      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        2 weeks ago from Fountain, CO

        Yea! I've always made it in the oven as well and have always loved it, but when you're life is already packed to the gills, sometimes you take the easy option and make some fun substitutions. It sure was delicious!

      • Pamela99 profile image

        Pamela Oglesby 

        2 weeks ago from Sunny Florida

        This recipe sounds delicious, and not so high in calories. I make chicken pot pie in the oven, but I have never made inon the stove. Thanks for this recipe that I plan to try.

      • bravewarrior profile image

        Shauna L Bowling 

        2 weeks ago from Central Florida

        I love chicken pot pie and love the idea of cooking it on the stove even more! The idea of substituting biscuits for pie crust is a good move. Easy peasy!

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