Shortcut Chicken Pot Pie with Biscuits

an overhead square image of chicken pot pie.

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5 from 3 votes

Shortcut Chicken Pot Pie with Biscuits

Shortcut Chicken Pot Pie is perfect comfort food for a cozy dinner!

Prep Time25

Cook Time30

Total Time55

Course: dinner

Cuisine: American

Servings:

Calories: 228kcal

Author: Paige

Cost: $15-$25.00

Equipment

10 x 14 x 3 " baking pan
vegetable oil spray
dutch oven or large and deep non-stick skillet
spatula
whisk
large baking sheet

Ingredients

4 tablespoons Butter, unsalted
½ half White onion, chopped fine About a cup
5 Carrots, peeled and sliced into ½" inch pieces
2 spears Celery, sliced into ½" inch piece
¼ cup Flour, all-purpose
2 32 ounce boxes Chicken Broth
2 22.6 oz cans Cream of Chicken Soup condensed soup Family sized cans, or use four 10.5 ounce cans
4½ cups Shredded Cooked Chicken from a rotisserie chicken See note
1 cup Frozen Peas
½ teaspoon Kosher Salt
½ teaspoon Ground Black Pepper
½ teaspoon Garlic Powder
2 8-ounce cans Refrigerated Crescent Rolls

Instructions

Spray a 10 x 14 x 3-inch baking dish with vegetable oil spray, including the sides of the pan. Pre-heat the oven to 375F degrees.
In a dutch oven or large skillet, add the butter and let it melt over medium heat. Add in the chopped onion with a pinch of salt and cook on medium-low heat until the onion is translucent, about 3-4 minutes.
Next, add the carrots and celery, and continue to cook until lightly softened, about 4-5 more minutes.
Sprinkle the flour over the onion, carrot and celery mixture, and stir and cook for a full minute, scraping the bottom to release any brown bits.
Whisk in the chicken broth to fully incorporate with the flour, then stir in the cream of chicken soup and increase the heat to medium-high to bring the mixture to the boil. Let it boil for 5-6 minutes to reduce a bit and thicken.
Remove from the heat and stir in the shredded chicken and the peas. Stir in the salt, pepper and garlic powder. Pour the mixture into the prepared baking dish.
Open one can of the crescent rolls onto a flat surface and press the perforations together inside of each rectangle to make one single rectangle. Set the rectangle on top of the stew, flush against one long side of the dish, which will cover about two thirds of the surface.
Repeat with the other can of rolls, pressing the seams together and making one rectangle, and place it over the uncovered portion of the stew, not overlapping any dough that's already in place. Tuck any loose ends and edges in if needed. The dough should sit pretty evenly on the top of the stew without making any crimped edges.
Set the pot pie on a large baking sheet and then into the pre-heated oven for 20-25 minutes, until the top is browned and the stew is bubbling on the edges. Remove from the oven and let it stand for 5 minutes before cutting into it and serving in large bowls.

Notes

The condensed cream of chicken soup called for is 22.6 ounce cans, usually available in well-stocked grocery stores. Or use four 10.5 ounce cans instead.
Buy a cooked rotisserie chicken and take all the meat off, which will be between 4 and 5 cups. The recipe calls for 4 and a half cups, but 4 or even 5 cups is fine.
Use shredded turkey meat instead of chicken if you like.

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