Chicken Pot Pie Bowls (Print Version)

Tender chicken, vegetables, and savory sauce, served in hearty bowls with biscuit or mashed potato topping.

# Components:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced

→ Sauce

08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Topping

15 - 1 can (8-count) refrigerated biscuit dough
16 - 4 cups prepared mashed potatoes (optional)

# Method:

01 - Preheat oven to 400°F (200°C) if using biscuit topping.
02 - In a large skillet over medium heat, heat olive oil. Add diced onion, carrots, and celery. Sauté for 4-5 minutes until beginning to soften. Stir in minced garlic and cook for 1 minute more until fragrant.
03 - Move the sautéed vegetables to one side of the skillet. Add the unsalted butter to the empty space and allow it to melt. Sprinkle the all-purpose flour over the melted butter and whisk to form a smooth paste. Cook for 1 minute, stirring constantly.
04 - Gradually pour in the low-sodium chicken broth and whole milk, whisking continuously to incorporate the roux and prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce has thickened.
05 - Stir in the shredded or diced chicken breast, frozen peas, thyme, salt, and black pepper. Allow the mixture to simmer gently for 2-3 minutes until the peas are heated through and the filling is creamy and well combined.
06 - Concurrently, separate the refrigerated biscuit dough and bake according to the package instructions. Alternatively, prepare the mashed potatoes if using as a topping.
07 - To serve, divide the warm chicken and vegetable filling evenly among individual serving bowls. Top each bowl with a freshly baked biscuit or a generous scoop of mashed potatoes. Serve immediately.

# Expert Advice:

01 -
  • Ready in just 30 minutes for a quick weeknight dinner
  • Uses simple ingredients you likely already have
  • Versatile recipe that works with rotisserie chicken or leftovers
  • Deconstructed format means everyone can customize their portion
  • All the comforting flavors of traditional pot pie with less work
02 -
  • Perfect weeknight meal that comes together in just 30 minutes
  • Can be made ahead and reheated beautifully
  • Excellent for meal prep lunches throughout the week
  • Great way to use leftover roasted chicken or turkey
  • Easily customizable with whatever vegetables you have on hand
03 -
  • For maximum flavor, sauté the vegetables until they just begin to caramelize at the edges before making the roux.
  • If using rotisserie chicken, incorporate any accumulated juices into your broth for added flavor.
  • The filling should be slightly thicker than you think necessary, as it will thin slightly when served.

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