Recipe: Chicken Pot Pie - Shawano Stock Market


Recipe: Chicken Pot Pie

Chicken Pot Pie

Here is an EASY, FAMILY-FAVORITE of mine! My kids seriously LOVE this recipe! I substitute pie crust for biscuits for a SIMPLE TWIST. This is EVERYTHING you want for good, COMFORT FOOD! Did I forget to mention it makes two batches?! Dinner for tonight AND tomorrow night – DONE!


  • 4 boneless, skinless chicken breasts
  • 1 tablespoon Urban Accents Chicago Steak & Chop seasoning blend
  • 1 tablespoon Urban Accents Herbes de Provence seasoning blend
  • 1/4 cup + 1/2 cup Tuscan Herb Olive Oil, seperated
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 3/4 cup chopped onion
  • 1 tablespoon minced fresh garlic
  • 1 1/2 cups frozen peas
  • 3/4 cup chopped fresh parsley (if using dried parsley, only use 1/2 cup)
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 3 cups half & half
  • 2 containers of refrigerated biscuit dough


Preheat the oven to 375 degrees. Drizzle the 1/4 cup Tuscan Herb Olive Oil in the bottom of a baking dish. Place the boneless, skinless chicken breasts on top. Drizzle with a little more Tuscan Herb Olive Oil and season with the Urban Accents Chicago Steak & Chop seasoning blend. Bake for 30 minutes or until internal temperate is 165 degrees.
While the chicken is baking, heat 1/2 cup Tuscan Herb Olive Oil in a large skillet over medium-high heat. Add carrots and celery and cover. Cook for about 5 minutes before adding the chopped onion. Stir and cover again, cooking for an additional 5 minutes. Continue to stir and check until the carrots are tender. Add fresh minced garlic and Urban Accents Herbes de Provence, stir again. Sprinkle sauteed vegetables with flour. Stir to coat and allow to cook for about 3 minutes. Add half & half and chicken broth, stir well. Allow to cook and thicken, stirring often.
Once the chicken is done cooking, remove from the oven and let cool. Once cooled, cut the chicken into cubes and add to the vegetable mixture, stir well. Once the mixture gets thick, add frozen peas and fresh parsley, stir again.
Pour the mixture evenly into TWO 2 quart baking dishes. Cover one of the baking dishes and place in the refrigerator to cook TOMORROW. Open ONE of the refrigerated biscuit doughs (you will be saving the other one for tomorrow). Arrange 7 around the outside and 1 in the center (I use circular baking dishes – arrange biscuits however fits best for you). Bake at 350 degrees for 20 minutes (or until the biscuits are golden brown on the top).


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