Prep 20 mins
Cook 45 mins
This recipe is courtesy of Prevention Magazine
Make and share this One-Pot Chicken Pot Pie recipe from Food.com.
- 2 tablespoons olive oil
- 3⁄4 lb boneless skinless chicken breast, cut into bite-size pieces
- 2 celery ribs, thinly sliced
- 2 medium carrots, sliced
- 1 large onion, chopped
- 1 garlic clove, minced
- 2 medium sweet potatoes, peeled & cut into 1-inch cubes
- 2 medium turnips, peeled & cut into . 5-inch cubes
- 8 cups reduced-sodium chicken broth
- 2 sprigs thyme
- 1 bay leaf
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 tablespoons cornstarch
- 1⁄2 cup water
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup canola oil
- 1 cup buttermilk
- To prepare filling: Heat 1 tablespoon of the oil in a large dutch over medium-high heat.
- Add chicken & cook 5-7 minutes or until well browned.
- Transfer chicken to small plate or bowl.
- Add the remaining 1 tablespoon of oil to the dutch oven along with the celery, carrots and onion.
- Cook, stirring occasionally, until lightly browned, about 3-5 minutes.
- Add garlic and return chicken and any released juices to the dutch oven.
- Stir in the sweet potatoes, turnips, broth, thyme, bay leaf, salt & pepper.
- Bring to a boil and then reduce heat & simmer 20 minutes or until vegetables are tender.
- Remove bay leaf.
- To prepare biscuits: While filling simmers, in a large bowl, combine flour, baking powder, baking soda and salt. Blend with fork.
- Add oil & buttermilk and mix until ingredients are just incorporated. Set aside.
- In a small bowl, dissolve cornstarch in water to form a paste.
- Stir cornstarch mixture into simmering filling and cook 2-3 minutes until thickened.
- Drop biscuit mix by tablespoons over top of filling in dutch oven.
- Simmer uncovered 10 minutes.
- Cover and simmer 10 minutes longer or until biscuits are cooked through.
This is chicken and dumplings, not pot pie. This was very good. I prepared the recipe as listed except I substituted a parsnip for a carrot.
Turned out great---Thanks for posting.