Lazy Man’s Chicken Pot Pie (still 100% from scratch!)
Lazy Man’s Chicken Pot Pie is a bigger hit in my house than normal chicken pot pie. We all prefer a good homemade biscuit to a pie crust and this biscuit recipe has been in the works for years. I will do a post of it on its own some time because it’s the perfect biscuit recipe. I wanted to post this recipe before Thanksgiving because this is such a great recipe to make to use up any leftover turkey.
If you’re looking for another “lazy man’s” edition of a meal, try my Lazy Man’s Lasagna! It’s one of the top 10 most popular recipes on my website, for good reason.
PrintLazy Man’s Chicken Pot Pie (still 100% from scratch!)
The lazy man version of chicken pot pie is still 100% from scratch but easier and even more delicious than a traditional chicken pot pie! The best and most perfect biscuit recipe included.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 35 minutes
- Yield: serves 6-8 1x
Ingredients
Chicken and vegetable filling:
2 tablespoons olive oil
2 cups carrots, chopped small (about 4 large carrots)
2 cups diced potatoes, ¼ inch pieces (about 14 oz, or 2–3 medium potatoes)
½ cup onion, diced small (about 1 small onion)
½ cup celery (about 2–3 ribs)
1 cup mushrooms, optional (about 3 medium-sized mushrooms)
1 teaspoon salt
¼ teaspoon pepper
6 tablespoon butter
2/3 cup flour
3 cups low-sodium chicken broth
2 1/2 cups milk
¾ cup frozen peas
¾ cup frozen corn
¾ cup frozen green beans
3 ½ cups chopped or shredded chicken (about 1 pound)
Biscuits-
2 cups flour (10 oz, weigh if you can!)
1 tablespoon baking powder
¼ teaspoon baking soda
1 1/2 teaspoons salt
8 Tablespoons cold butter cut into 1 tablespoon pieces.
½ cup buttermilk (plus a teaspoon more at a time if needed)
½ cup sour cream
1 egg yolk
2 tablespoons cream
Instructions
Pre heat oven to 400 F and lightly grease a 9×13 casserole baking dish.
Chicken and vegetable filling:
Over medium heat, heat the oil and add the carrots, potatoes, onion, celery, mushrooms, salt, and pepper. Cook for 2-3 minutes, stirring frequently so none of the vegetable stick to the pan. Reduce heat to medium low and cover, stirring every few minutes. If vegetables start to stick, (particularly if you don’t use the mushrooms there may not be enough moisture in the pan) add a tablespoon of broth or water to help them steam better and not stick. Cook till veggies are mostly tender. They’ll cook a bit more in the oven so don’t cook them all the way or they’ll be mushy.
Remove the veggies to a bowl and return heat to medium. Melt the butter and then add the flour, whisking for 1-2 minutes. Slowly add the milk and the broth a little at a time till all incorporated and then bring to a simmer. Reduce heat to medium low and simmer till sauce thickens, about 6-8 minutes. Remove from heat and add in the frozen vegetables, cooked chicken, and veggies you set aside. Gently pour the mixture into your prepared baking dish and let cool a bit while you make the biscuits.
Biscuits-
In a small bowl whisk together the egg yolk and cream and set aside.
In another small bowl combine the buttermilk and sour cream till mixed together. Place in fridge till needed to keep cold.
In a medium mixing bowl combine the flour, baking powder, baking soda, and salt. Add the butter pieces and cut in the butter with a pastry blender till the butter pieces are about the size of small peas. (or pulse all this together in a food processor).
Add the buttermilk and sour cream mixture and using a firm rubber scraper, press and mix the dough till it comes together. Add a teaspoon more at a time of buttermilk if you need a bit more moisture, but if you weighed your flour you really won’t need to.
Turn out on to a generously flour counter and press quickly into about a 7-inch x 10-inch rectangle. Fold the 2 short sides over to meet in the middle and quickly flatten down again to a 7×10 inch rectangle again. This creates flakey layers in the biscuits. Fold and flatten 2-3 more times.
When done folding, use a pastry brush to brush the top with the egg yolk and cream mixture. (you won’t use the entire mixture) Use a bench scraper or a sharp knife and cut the biscuits into squares. Quickly place the biscuits gently on top of the vegetable filling, careful not to submerge them. Place casserole baking dish in oven and bake for 35-40 minutes till biscuits are deep golden brown on top. Let rest for 10 minutes before serving.
Notes
If feeling extra lazy (no shame, but if you’ve never made homemade biscuits you should try it!) top with store bough canned biscuits.
Keywords: Lazy Man’s Chicken Pot Pie, Turkey Pot Pie, Biscuits, Homestyle, Comfort food
The recipe says to not cook the veggies because they will go in the oven, but I don’t see any instructions for when it goes in the oven? Just let it cool after adding everything?
Hi!
I’m sorry if the instructions weren’t as clear. It doesn’t go in the oven till it’s topped with biscuits.
After you mostly cook the veggies at the beginning you put them to the side while you make the sauce. Then add them back in the sauce to mix together. Then pour the sauce and veggie mixture into the baking dish to cool a bit while you make the biscuits.
Once you make the biscuits too the sauce mixture with them and then bake in the oven.
I hope this answered your questions!
Thank you!! It turned out so yummy!! 🙂