Deconstructed Chicken Pot Pie

Every winter, I find myself craving the comforting warmth of a classic dish, and that’s when I turn to my favorite: Deconstructed Chicken Pot Pie. This dish isn’t just about flavor; it’s a cozy embrace on a plate. I remember the first time I made it — the aroma filled my kitchen, drawing in friends and family who couldn’t resist stopping by for a warm bowl. The beauty of this recipe lies in its simplicity and the way it brings everyone together. It’s a dish that whispers home, warmth, and love, making it the perfect choice for cold days.

What to Gather for Deconstructed Chicken Pot Pie

When it comes to creating a dish like this, the ingredients play a crucial role. Each one contributes to the overall flavor and texture, making it a delightful meal. The key players in this recipe include tender chicken, hearty vegetables, and a mix of flours for those delightful biscuits. Together, they create a comforting symphony that you’ll want to share with everyone.

• 1 tablespoon avocado oil or oil of choice – This oil is perfect for sautéing, giving a neutral flavor that lets the other ingredients shine.
• 3 tablespoons grass-fed butter or ghee, divided – This adds a rich, creamy texture to the dish.
• 1 large yellow onion, diced – A great base for flavor, adding depth to the soup.
• 3 stalks celery, diced – Provides crunch and freshness to the dish.
• 3 carrots, diced – They add sweetness and color, making the dish visually appealing.
• 1 cup mushrooms, diced – These bring an earthy flavor that complements the chicken.
• 2 tablespoons tapioca flour – Used as a thickener for the soup, giving it that desired creamy texture.
• 3 cloves garlic, minced – Adds a fragrant and savory note to the dish.
• 1 1/2 teaspoons kosher salt – Enhances the overall flavor profile.
• 1 teaspoon ground black pepper – Adds a gentle spice that balances the creaminess.
• 1 teaspoon dried thyme – This herb complements the chicken and brings warmth to the dish.
• 1 teaspoon dried oregano – Adds a classic Italian flavor to the mix.
• 4 cups chicken broth/stock – The base of the soup, bringing everything together.
• 4 cups chicken, cooked and chopped (A rotisserie chicken works well here!) – This is the star of the dish, providing protein and flavor.
• 2 yellow potatoes, cut into 1/2 inch cubes – They add heartiness and texture to the soup.
• 1 bay leaf – A subtle flavor enhancer when simmering the chicken soup.
• 1 teaspoon lemon juice – Brightens the flavors and adds a refreshing note.
• 1/3 cup frozen peas – These provide a pop of color and sweetness.
• 1 cup almond flour – Used for the biscuit dough, keeping it gluten-free.
• 1/2 cup tapioca flour or arrowroot powder – This helps in achieving that perfect biscuit texture.
• 2 tablespoons coconut flour – Adds a unique flavor and a bit of sweetness.
• 1 teaspoon baking powder – Ensures the biscuits rise beautifully.
• 1/4 teaspoon fine sea salt, more to taste – Balances all the flavors in the biscuits.
• 3 tablespoons grass-fed butter, cold – Cold butter creates a flaky texture in the biscuits.
• 1/4 cup unsweetened applesauce – Adds moisture and sweetness to the biscuit dough.
• 1 organic egg – Binds the dough together.

The Process for Making Deconstructed Chicken Pot Pie

It’s time to roll up your sleeves and dive into making this wonderful Deconstructed Chicken Pot Pie. This step-by-step guide will help you create a comforting dish that warms the heart and soul. Let’s get started!

1. Begin by heating avocado oil in a large heavy-bottomed pot over medium heat. You’ll know it’s ready when it shimmers slightly. Once hot, add 1 tablespoon of butter (or ghee), followed by the onion, celery, and carrot. Sauté these ingredients until they begin to soften, about 5 to 7 minutes. Keep an eye on them; they should turn a light golden color, releasing their sweet aroma.
2. Next, toss in the mushrooms and cook until any liquid has evaporated, which should take around 5 to 7 minutes. You’ll want to stir occasionally for even cooking. The mushrooms should be tender and fragrant, blending seamlessly with the sautéed vegetables.
3. Now, add the remaining 2 tablespoons of butter (or ghee) and 2 tablespoons of tapioca flour. Stir to combine them well; this will help thicken the soup. The mixture should start to look creamy and rich.
4. Incorporate the garlic, kosher salt, black pepper, thyme, and oregano into the pot. Cook for an additional 30 seconds until everything is fragrant and aromatic. The herbs should release their oils, creating a delightful scent that envelops your kitchen.
5. Slowly pour in the chicken broth, half a cup at a time, making sure to scrape up any browned bits at the bottom of the pot. This step is crucial as those bits are packed with flavor. Stir well to fully incorporate the tapioca flour into the broth, creating a smooth consistency.
6. Reduce the heat to low and add in the cooked and chopped chicken, potatoes, and bay leaf. Allow it to simmer while stirring frequently for about 15 minutes, or until the potatoes are cooked through. You’ll want to see the potatoes become fork-tender, soaking up all the delicious flavors around them.
7. After 15 minutes, add the lemon juice and peas, cooking just until the peas turn bright green. This should take about 2 to 3 minutes. Taste the soup and adjust the seasoning with more salt or lemon juice if desired. You’re looking for a perfect balance between creamy and tangy.
8. Preheat your oven to 350ºF and grease a baking sheet. In a separate bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, and fine sea salt until well blended. The mixture should be light and airy, free of lumps.
9. Add the cold butter into the flour mixture and mix until the butter is fully incorporated, resembling coarse crumbs. This step is essential for achieving that flaky biscuit texture. A pastry cutter or your fingers work well here!
10. Then, add the applesauce and egg, mixing until a smooth dough forms. You want it to be slightly sticky but manageable. This will be the base for your biscuits that pair beautifully with the soup.
11. Using your hands, roll the dough into 6 balls, each about 2 and a half inches in diameter. Place the dough balls on the greased baking sheet, leaving about 1 inch of space between them. Bake for 15 minutes, or until they are golden and crusty all around and firm to the touch.
12. Serve the biscuits alongside your warm chicken pot pie soup. They’re perfect for dipping, and leftover biscuits can be stored in the refrigerator for up to 5 days!

Recipe Tips about Deconstructed Chicken Pot Pie

When it comes to making the perfect Deconstructed Chicken Pot Pie, a few tips can elevate your dish. Here are some pointers to keep in mind:

• Storage: When storing leftovers, ensure they are in an airtight container to maintain freshness. This dish can be refrigerated for up to 5 days.
• Freezing: You can freeze the soup for up to three months. Just be sure to leave out the biscuits until you’re ready to serve.
• Pairing: This dish pairs wonderfully with a fresh side salad or some steamed vegetables to add a pop of color and nutrients.
• Meal Prep: Consider preparing the soup ahead of time. It tastes even better the next day as the flavors develop.
• Adjusting Consistency: If the soup thickens too much while sitting, add a bit of broth or water when reheating to bring it back to the desired consistency.
• Cooking Method: If you enjoy a crispy texture, you can broil the biscuits for an additional minute or two after baking for a golden finish.

Accompaniments for Deconstructed Chicken Pot Pie

Serving Deconstructed Chicken Pot Pie can be as fun as making it! Here are a few ideas to make the most out of this comforting dish:

• Side Salads: A crisp garden salad with a light vinaigrette works wonderfully to balance the richness of the soup.
• Fresh Bread: Serve with some crusty bread or even garlic bread for a comforting meal.
• Seasonal Vegetables: Pair with roasted vegetables, like Brussels sprouts or asparagus, for a colorful addition to your plate.
• Special Occasions: This dish is perfect for family gatherings, cozy winter dinners, or even holidays like Thanksgiving!
• Storage Tips: If you have leftovers, store the soup and biscuits separately to keep them fresh.
• Warm Up: This dish is fantastic for meal prep! Reheat individual portions for a quick and satisfying weeknight dinner.

FAQ

Conclusion

In summary, the Deconstructed Chicken Pot Pie is a heartwarming dish that brings comfort to your table. With its creamy soup and fluffy biscuits, it’s a meal that truly satisfies. I encourage you to try making this recipe; it’s not just food, it’s a memory in the making and a chance to gather loved ones around the table.

Deconstructed Chicken Pot Pie

The ultimate comfort food is here with this Deconstructed Chicken Pot Pie. Creamy, hearty, and with fluffy biscuits, it's perfect for a cozy night in. This easy weeknight dinner is sure to become a family favorite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 450 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Skillet
• Whisk
• Blender
• Oven
• Cutting Board
• Saucepan

Ingredients

  

• 1 tablespoon Avocado Oil or oil of choice
• 3 tablespoons Grass-Fed Butter or ghee, divided
• 1 large Yellow Onion diced
• 3 stalks Celery diced
• 3 whole Carrots diced
• 1 cup Mushrooms diced
• 2 tablespoons Tapioca Flour
• 3 cloves Garlic minced
• 1.5 teaspoons Kosher Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 4 cups Chicken Broth/Stock
• 4 cups Chicken cooked and chopped (A rotisserie chicken works well here!)
• 2 whole Yellow Potatoes cut into 1/2 inch cubes
• 1 whole Bay Leaf
• 1 teaspoon Lemon Juice
• 1/3 cup Frozen Peas
• 1 cup Almond Flour
• 1/2 cup Tapioca Flour or arrowroot powder
• 2 tablespoons Coconut Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoon Fine Sea Salt more to taste
• 3 tablespoons Grass-Fed Butter cold
• 1/4 cup Unsweetened Applesauce
• 1 whole Organic Egg

Instructions

 

• Begin by heating avocado oil in a large heavy-bottomed pot over medium heat. You’ll know it’s ready when it shimmers slightly. Once hot, add 1 tablespoon of butter (or ghee), followed by the onion, celery, and carrot. Sauté these ingredients until they begin to soften, about 5 to 7 minutes. Keep an eye on them; they should turn a light golden color, releasing their sweet aroma.
• Next, toss in the mushrooms and cook until any liquid has evaporated, which should take around 5 to 7 minutes. You’ll want to stir occasionally for even cooking. The mushrooms should be tender and fragrant, blending seamlessly with the sautéed vegetables.
• Now, add the remaining 2 tablespoons of butter (or ghee) and 2 tablespoons of tapioca flour. Stir to combine them well; this will help thicken the soup. The mixture should start to look creamy and rich.
• Incorporate the garlic, kosher salt, black pepper, thyme, and oregano into the pot. Cook for an additional 30 seconds until everything is fragrant and aromatic. The herbs should release their oils, creating a delightful scent that envelops your kitchen.
• Slowly pour in the chicken broth, half a cup at a time, making sure to scrape up any browned bits at the bottom of the pot. This step is crucial as those bits are packed with flavor. Stir well to fully incorporate the tapioca flour into the broth, creating a smooth consistency.
• Reduce the heat to low and add in the cooked and chopped chicken, potatoes, and bay leaf. Allow it to simmer while stirring frequently for about 15 minutes, or until the potatoes are cooked through. You’ll want to see the potatoes become fork-tender, soaking up all the delicious flavors around them.
• After 15 minutes, add the lemon juice and peas, cooking just until the peas turn bright green. This should take about 2 to 3 minutes. Taste the soup and adjust the seasoning with more salt or lemon juice if desired. You’re looking for a perfect balance between creamy and tangy.
• Preheat your oven to 350ºF and grease a baking sheet. In a separate bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, and fine sea salt until well blended. The mixture should be light and airy, free of lumps.
• Add the cold butter into the flour mixture and mix until the butter is fully incorporated, resembling coarse crumbs. This step is essential for achieving that flaky biscuit texture. A pastry cutter or your fingers work well here!
• Then, add the applesauce and egg, mixing until a smooth dough forms. You want it to be slightly sticky but manageable. This will be the base for your biscuits that pair beautifully with the soup.
• Using your hands, roll the dough into 6 balls, each about 2 and a half inches in diameter. Place the dough balls on the greased baking sheet, leaving about 1 inch of space between them. Bake for 15 minutes, or until they are golden and crusty all around and firm to the touch.
• Serve the biscuits alongside your warm chicken pot pie soup. They’re perfect for dipping, and leftover biscuits can be stored in the refrigerator for up to 5 days!

Notes

• Tip 1: This soup makes great leftovers or to make fully ahead of time. When reheating, you may need to add in a bit of water or stock to make it the correct consistency.
• Tip 2: For dairy free, sub ghee.
• Tip 3: For paleo, sub ghee for butter and omit the green peas.

Keyword Chicken Pot Pie, comfort food, easy weeknight dinner, Gluten-Free Recipes

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.