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Shortcut Chicken Pot Pie

A chicken pot pie filling with a biscuit drop topping. Super quick and delicious.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American

Ingredients
  

filling

  • 5 tbsp butter
  • 1 small onion chopped
  • 10-12 medium sized fresh mushrooms sliced
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/3 cup flour
  • 1 cup milk, heavy cream, or half and half
  • 2-1/2 cup chicken stock
  • 2 cups cooked chicken shredded
  • 1/2 cup frozen peas
  • 1 cup frozen sliced carrots

dumpling

  • 2-1/4 cup flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tbsp dried parsley flakes
  • 1/2 cup butter softened
  • 1 cup milk

Instructions
 

Prepare pot pie filling

  • Saute chopped onions in the butter.
  • Add mushrooms, salt, and pepper. Cook until mushrooms are tender.
  • Stir in flour and cook until bubbly.
  • Add the milk and stir to thicken.
  • Add the chicken stock and bring to a boil. Cook for 1-2 minutes.
  • Add peas, carrots, and shredded chicken. Cook for 1-2 minutes.
  • Place pot pie filling into a greased 9 x 13 casserole pan.

Prepare dumplings

  • Add all dried ingredients together.
  • Cut in softened butter with a dough blender or fork.
  • Add milk until combined.
  • Place drops of dumpling mixture on top of the pot pie filling. I usually do 8 patty shapes on top.
  • Bake in a 450 degree oven for 20-25 minutes, until the tops of the dumplings look golden brown and are cooked through. Enjoy!