Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

This recipe is for what I consider to be the easiest way to make a chicken pot pie. The biscuit dough on top adds a nice deviation from the standard flavorless pie crust and makes it fun to eat. The best thing about this dish is it tastes even better as leftovers. Tasting Guidelines: Taste is savory and hearty. Weight is medium-heavy but can be balanced with savory, vinegar, and sugar. Texture is soft. Good for people with low to moderate treatment side effects. Best categorized as classic American.
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: chicken, chicken pot pie, recipes, southern
Servings: 6 People
Author: Chef Ryan Callahan
Cost: $10

Equipment

  • Cutting board
  • Chef's knife
  • Saute Pan

Ingredients

Food Ingredients:

  • 3 chicken breasts cooked and chopped
  • 1/2 c. of cheddar cheese
  • 6 oz. red potatoes medium diced
  • 6 oz. carrots medium diced
  • 1 yellow onion medium diced
  • 6 oz. peas
  • 6 oz. corn kernels
  • 1 can cream of chicken
  • 1 can cream of mushroom
  • 1 –2 cups of water
  • Your favorite baking quick mix prepared for biscuits but adding 1 tsp. baking soda

Flavor Balancers:

  • kosher salt to taste
  • 2 tbsp. soy sauce
  • black pepper to taste
  • 1/2 tsp. cayenne or red pepper
  • 2 tbsp. apple cider vinegar or red wine vinegar
  • 1 tbsp. sugar if using red wine vinegar

Aromatics:

  • 2 teaspoons red curry powder
  • 1 tbsp. ground sage

Instructions

  • Cook your chicken breast. Sauté chopped chicken until chicken gets a light brown color. Add veggies to sauté pan, and saute together, being careful not to burn them.
  • Prepare your biscuit dough as directed, making certain to add the baking soda. Once chicken has gotten a little golden brown on it. Add your spices and seasonings except for soy sauce, vinegar, and sugar. After mixing seasonings thoroughly, add the soy sauce and coat all food thoroughly. Allow soy sauce to reduce. Add vinegar allow to reduce. Add sugar and canned soups. Mix well. If needed, add water to adjust thickness. Add cheddar cheese mixing thoroughly. Pour filling mixture into a large casserole dish, preferably glass or ceramic dish.
  • At this point, it is all personal preference.

Method 1

  • Roll out biscuit dough into a long sheet of dough. Place sheet of dough over filling, making certain that the dough is larger than the casserole dish. Cut off excess trimmings. Cut small cuts in dough to allow pot pie to vent while cooking.

Method 2

  • The “drop biscuit” method. This is my preferred method because I feel that it adds a certain Southern charm to it. You take the biscuit dough and either roll out the dough onto a sheet and cut biscuits, laying the biscuits on top of the filling. Or free form balls of dough with your hands, about the size of a golf ball, and dot the top of the pot pie filling with freshly made drop biscuit dough.
  • Bake in preheated oven at 375°F until biscuits/pie covering is thoroughly cooked, about 15 minutes.

Notes

If you are in a hurry, and time is of the essence, feel free to save some time and pick up pre-made biscuit dough from your grocery store.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon. Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.