Last year, we tried out the Blue Apron meal delivery service. It was fun, and SO EASY, but I couldn’t justify the price long-term. When we cancelled, I went back through the recipes they had given us and picked out a few favorites. Their chicken pot pie was one of the best (IMO) but the ingredients were a bit “fancier” than what I usually have on hand (really, who has crème fraîche in their fridge at all times?) so I made a few substitutions once I started making it on my own. These substitutions kind of turned into a whole new recipe, which brings me to today’s crustless chicken pot pie!
Before you begin on the actual chicken pot pie, there is a little bit of prep work. For starters, the chicken. This recipe is PERFECT if you have leftover cooked chicken breast, or even a leftover rotisserie chicken from the grocery store (OR all of the leftover turkey that most of us will have in a few weeks!). Just shred those bad boys up and stick them in the pot pie. If you aren’t a leftover hoarder like me, then you can use 2 raw chicken breasts. Cook them whichever way you prefer (baked, poached, boiled, I don’t care) and then shred until you have about 2 cups. (Side note: Did you know a KitchenAid mixer is the BEST way to shred chicken?! Not kidding. Put a whole cooked chicken breast in your mixer, and turn to medium speed with the paddle attachment. Shredded chicken in seconds!)
You will also need to prep your potatoes. Peel and dice each one, and then parboil them. Potatoes take longer to cook than the rest of the vegetables in this dish, so they need a little head start. Sometimes I microwave the potatoes if I’m in a rush, but boiling allows slightly more control. Regardless of how you get there, you need slightly undercooked potatoes in order to begin this dish.
The only other prep work is the slicing and dicing of the remaining vegetables. Now we’re ready to start! 🙂
Heat 1 tablespoon olive oil in a large skillet on medium-high. Add the sliced mushrooms to this pan, and cook for 3-5 minutes or until browned. Then, add the rest of the vegetables in with the mushrooms and cook for another 3-5 minutes or until tender. Season with salt and pepper.
Add 2 tablespoons olive oil to the pan, as well as the flour. Stir constantly as flour begins to turn golden in color. After about a minute of this, add the concentrated chicken broth, milk, and sage. Season with salt and pepper to taste. Stir this mixture until it thickens (another 3-5 minutes). Finally, add the shredded chicken to the pan. Stir everything together for a few minutes until it’s all heated through. Turn off the burner heat.
While the filling is cooking, make biscuit dough according to package directions for 4-6 servings (or as close as you can get to 4-6 servings). I use Bisquick and the standard recipe on the box is for 5 servings, so that’s what I go with.
Transfer your chicken pot pie filling from the stove to your baking dish. One by one, drop spoonfuls of the biscuit dough right on top of your filling. Bake at 450 degrees until your biscuits are golden brown (usually about 12 minutes, but your particular biscuit mix instructions should provide the best time range). Everything in your filling is already cooked for the most part, so this step is all about the biscuits.
Serve this stuff warm and prepare to be extremely full. Isn’t that how comfort food is supposed to be? Another thing I love about this recipe is that it can easily be cut in half if you have fewer mouths to feed. On the other hand, I’ve never had a problem with “too much” leftover chicken pot pie.
If any of you are curious, the original Blue Apron recipe can be found here. Besides increasing the servings, my substitutions are as follows: potatoes instead of turnips, milk instead of crème fraîche, and Knorr concentrated chicken broth instead of chicken demi-glace. The concentrated broth can be found near regular broth in the grocery store. It is usually right next to the chicken bouillon cubes.
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 russet potatoes, diced
- 2 tablespoons olive oil
- ¼ cup flour
- 2 packets Knorr concentrated chicken broth
- 1¾ cups milk
- ¼ teaspoon sage (optional)
- salt and pepper to taste
- 2 cups cooked chicken, shredded
- Biscuit mix, any brand
- Peel, dice, and parboil the potatoes. Slice the mushrooms, and dice the carrots and celery. Set aside.
- Shred cooked chicken to make 2 cups. Set aside.
- Preheat oven to 450 degrees.
- Heat 1 tablespoon oil in a large skillet on medium high. Add the mushrooms and cook for 3-5 minutes or until browned.
- Add the remaining vegetables to the skillet (potatoes, carrots, and celery) and cook for another 3-5 minutes or until all pieces are tender.
- Reduce heat to medium. Add 2 tablespoons of oil to the pan with the vegetables, and then add the flour. Stir everything constantly for one minute until flour appears golden in color.
- Add the milk and concentrated chicken broth to the pan. Stir very well to combine. Season with sage, and salt and pepper to taste. Continue to stir occasionally until the mixture thickens (about 3-5 minutes). Once thick, add the chicken and stir to combine.
- While the pot pie filling is thickening, follow the directions on your biscuit mix to form your dough. It should be soft enough to drop from your spoon.
- Transfer the pot pie filling to a baking dish. One by one, drop spoonfuls of biscuit dough onto the pie filling. Try to keep the biscuits separate.
- Bake for 12 minutes (or according to biscuit mix instructions) until dough is golden brown. Serve warm.