Shortcut Chicken Pot Pie

Step 1

Preheat oven to 450 degrees F.

Step 2

In a large sauté pan over medium heat, melt the butter. Add the onion and cook until it begins to soften, about 4 to 5 minutes. Add the garlic, frozen veggies, and chicken and cook for a couple more minutes.

Step 3

Sprinkle in the flour and stir just until the flour is almost completely absorbed and begins to darken in color. You can add a little more butter here if your pan gets too dry.

Step 4

Add the broth, cream, salt and pepper and bring to a boil. Reduce the heat to low and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a thin gravy.

Step 5

Meanwhile, in a large mixing bowl whisk together the flour, baking powder and salt for the biscuit topping. Pour in the cream and stir to combine just until the dry ingredients are moistened.

Step 6

Turn the dough out onto a floured surface and flatten it with your hands so it's the right size and shape for your baking dish (you could use a small square, round or oval baking dish).

Step 7

Pour chicken mixture into your baking dish and position the dough on top. Brush with a little cream on top (to help it turn golden brown) and pierce some holes in the top with a fork.

Step 8

Bake until the topping begins to turn golden brown and the filling is bubbly underneath, about 15 to 18 minutes.