Traditional chicken pot pie, with a lovely double crust, can take quite a bit of time to prepare. So I came up with a recipe that’s faster and leaves you with just one pot to clean much easier! I’ve also found that my pot pie is really versatile. Here, I’ve used the classic vegetable mix of potatoes, carrots, and celery—which happen to be my favorites but it’s great with other vegetables as well. I also make a version with mushrooms and caramelized onions, and another with parsnips and leeks.
- Yield: 6 Servings
- 4 skinless, boneless chicken breasts, cut into ½-inch pieces
- 2 cups peeled and chopped potatoes
- 2 cups chopped carrots
- 1 cup sliced celery
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 2 cups Cream of Chicken Soup
- 2 cups self-rising flour
- 1 cup buttermilk
- 6 tablespoons salted butter, melted
- Preheat the oven to 475°F.
- Put the chicken in a 3-quart Dutch oven set over medium heat and cover with water by about 1 inch. Add the potatoes, carrots, celery, olive oil, and salt. Bring to a boil, then reduce the heat, cover, and simmer until the chicken is cooked through and the potatoes are tender, 8 to 10 minutes. Drain the liquid, reserving 1 cup. Stir in the soup.
- In a medium bowl, combine the flour, buttermilk, and melted butter. Pour over the chicken mixture.
- Bake until the topping has risen and turned golden brown, 12 to 15 minutes. Let cool for about 5 minutes before serving.