- Worcestershire sauce introduced (1937)
Chicken Pot Pie with Pillsbury Crust
- 4 Tablespoons butter
- 1 Cup carrots, diced
- 1 onion, diced
- 2 Cups cubed chicken breasts
- One 16-ounce can Pillsbury biscuit dough
- 1/2 Cup all-purpose flour
- 2 Cups chicken stock
- 1/2 Cup peas
Chicken pot pie is quintessential comfort food. Yet the crust can often scare people off — most store-bought pie crusts are not thick and rich enough for a pot pie, but making it from scratch can turn an easy weekday meal into a long production.
For this recipe we cheat a little bit by substituting Pillsbury biscuits for crust. The result creates a flaky, full topping for a dish you can make easily.
Preheat the oven to 400 degrees.
Melt the butter in a sauté pan over medium heat. Add the carrots and onions and cook for about 5 minutes. Add the chicken and cook for another 5 minutes, stirring occasionally. Meanwhile, roll out the dough so that it is smooth. Make sure it is approximately the size of a 1-quart roasting pan.
When the chicken is almost cooked (but still a bit under), add the flour and chicken stock. Stir until the flour is fully incorporated and the mixture thickens. At the last moment, add the peas and stir them in, but don't allow much time to cook. Transfer the mixture to the roasting pan, add the dough to the top (just like you would on a pie), and put it in the oven until the crust on top is browned, about 12-15 minutes.