Chicken pot pie stew
This Chicken pot pie stew is absolutely delicious! This is my take on old-fashioned chicken pot pie, in the oven. You still get the crunchy buttery crust, and the pot pie filling loaded with vegetables and spices, that you can bake and serve, all in the same casserole dish.
This is absolutely delicious! This is my take on old-fashioned chicken pot pie, in the oven. You still get the crunchy buttery crust, and the pot pie filling loaded with vegetables and spices, that you can bake and serve, all in the same casserole dish. Plus, it melts in your mouth. This is a simple recipe you can make for dinner, and everyone will love it. Trust me, keep this one handy!
HERE’S WHAT YOU NEED TO MAKE CHICKEN POT PIE STEW:
FOR THE CRUST
- 1 can of Grands flaky butter biscuits – 8 count
- Parchment Paper
- Rolling pin
POT PIE FILLING:
- 2 Tablespoons of butter – melted in the dish
- 2 Tablespoons of Olive oil
- 3 large chicken breasts
- 2 large white potatoes – peeled and cut in cubes
- 4 carrots – peeled and sliced in 1/2 inch slices
- 1 large sweet onion – peeled and chopped
- 3 stems of Celery – washed and cut into 1/2 inch pieces
- 1 bag of frozen peas – 12 to 16 ounces
- 1 Tablespoon of minced garlic
- 1 – 2 Tablespoons of Garlic salt – coarse ground with parsley
- 1 Tablespoon of seasoned salt
- Pepper to taste
- 3 bullion cubes
- 4 cups of water – boiling
- 1 Tablespoon of Corn starch
- 1 Tablespoon of brown sugar
- HERE’S WHAT YOU DO:
First, melt the butter and olive oil in the casserole dish, and place the chicken breasts in the dish. Sprinkle with garlic salt, seasoned salt, and pepper, and bake the chicken at 400 degrees for about 45 minutes, or until the juices run clear when pierced with a fork, and it’s no longer pink in the middle.
- Place a piece of parchment paper on a cookie sheet, or baking sheet. Remove the biscuits from the package. Place another piece of parchment paper on the counter, and place 2 of the biscuits on the parchment paper, then fold the paper over the biscuits, and roll out with the rolling pin, as thin as possible. I rolled mine out really thin. Place the rolled biscuits on the parchment lined cookie sheet, and continue until the cookie sheet is full. Bake the rolled biscuits at 400 degrees for about 10 minutes, or until the are dark golden brown. Remove from oven, and set aside. Continue until all biscuits have been baked. (see photos)
While the chicken is baking, rinse and chop the potatoes, carrots, celery, and onion, and place them in a large bowl with the peas, add the garlic and set aside until time to bake. Pour the water into a large bowl, or measuring bowl with a spout, and boil in the microwave. Add the bullion cubes, and let them sit in the water to dissolve. When the 45 minutes is up, remove the chicken from the oven, and carefully cut the chicken breasts in bite size pieces, and leave them in the dish. Place the vegetables in the casserole dish, and stir with the chicken. Add the brown sugar to the water/bullion, and stir to dissolve. Add the corn starch to the water, and stir to mix. Pour the bullion mixture over the chicken and vegetables in the casserole dish. Sprinkle with the garlic salt, seasoned salt, and pepper, and place in the oven for 30 – 45 minutes, stirring occasionally, until the vegetables are tender, and the gravy has thickened. When the chicken/vegetables are done, place the baked biscuits over the top, (see photo) Serve and Enjoy!
Makes 6 – 8 servings