Jiffy Baking Mix Chicken Pot Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Category: Chicken
- Method: Oven
Ingredients
Scale
- 1 can chicken, turkey or beef (10 ounces)
- 32 oz chicken, turkey or beef broth
- 1/2 c matchstick carrots
- 1/2 c sugar snap peas, chopped
- 1/2 c heavy whipping cream
- 1/4 c flour
- 4 tbsp butter
- 2 tbsp flour
- 1/4 t seasoning salt
- 1/4 t thyme
- 1/4 t garlic powder
Instructions
- Melt the butter in a skillet over medium heat.
- Chop up sugar snap peas.
- Add peas and carrots to the melted butter in the skillet and cook for three to four minutes.
- Add in the chicken – including the juice.
- Continue to cook for one to two minutes while using a spatula to break the chicken into smaller chunks.
- Add the salt, pepper, garlic and thyme. Stir to combine.
- Sprinkle the flour on top of the chicken mixture. Allow it to sit for one minute to absorb the liquid and then stir to combine it.
- Add about 1/4 of the chicken broth and stir in into the mixture.
- Continue cooking until the sauce begins to thicken.
- Add half the heavy whipping cream, stirring to combine it.
- Continue cooking the broth until it begins to bubble and thicken.
- Add half of the remaining chicken broth.
- Continue cooking over medium heat. Again, you want the broth to thicken.
- Add the rest of the heavy whipping cream. Continue cooking.
- Add the remaining chicken broth and cook until the mixture is slightly thick. You don’t want it runny, but you don’t want it too thick either as it will continue to thicken in the oven.
- While the pot pie mixture is thickening, make your drop biscuit dough. You can use any recipe you like for this. I used a combination of water, milk and Jiffy baking mix. An alternative crust is easily made with puff pastry dough. Simply roll the dough out and then use one of the pie pans to cut the dough to size by pressing the pie pan into the dough.
- Once the chicken, vegetable and broth mixture is thick enough to suit you, fill each small pie pan about 3/4 of the way full and top with either Jiffy baking mix or pre-cut puff pastry dough.
- Drop spoonfuls of the drop biscuit mixture or lay the puff pastry dough on top of the chicken, vegetable and broth mixture. The Jiffy mixture will sink – do not worry about this.
- Place the baking dish into the oven and bake at 350 degrees F for 25 to 30 minutes. The crust will turn golden brown when it is done.
- When you remove the mini pot pies from the oven allow them to sit for 10 minutes to cool slightly before serving.
