This Chuckwagon-style Chicken Pot Pie is simply delicious! The extra step of grilling the chicken first really made a difference in the flavor of the stew. I usually cook the chicken in the stew and use different seasonings, but this was excellent!
I got this recipe from Cowboy Kent Rollins – and I put my spin on it using my own spices, adding some other veggies and making homemade biscuits to top the stew.
It’s so good, we nearly ate it all!! The biscuits are light and fluffy, the grilled chicken adds extra flavor and the homemade stock makes the chicken pot pie so much more tastier. And the spices are excellent in this meal – especially since I usually use dill and parsley. This really changed up regular stew into a simple yet spectacular pot pie!
Let’s get started!
First, season and grill the chicken thighs. I am using 2 chicken thighs – I left the bone in and skin on. Season and grill.
I am using a generous sprinkle of rosemary, onion powder, garlic powder, smoky applewood, paprika, lemon pepper and some salt and pepper.
Once cool enough to handle, I removed the chicken from the bones, chopped it up and place it in the fridge. I tossed the bones in a pot of water with my veggie scraps and seasonings that I put on the chicken and let it cook for about an hour. This is the chicken stock. It’s so flavorful!
Toss onion, celery and carrots into a large pot with lard and butter (or grease if your choice) along with the same seasonings that seasoned the chicken.
Cook until the onion is tender. Add garlic. Cook until garlic is fragrant, and lightly cooked, about 5 minutes.
Garlic has been cooked. It smells amazing!
Add broth. Add flour and stir. Cook until thickened and flour has been cooked so it does not have that raw flour taste. Add enough flour to make it thick. Stir well.
Add cream. Stir. I added a bit more stock since it was quite thick.
Add corn, undrained. I did not have regular canned corn, so I am using cream corn.
Add peas.
Stir well.
Time to add the chicken.
Add additional spices if needed. I’m just adding the same spices I used on the chicken – Rosemary, onion powder, smoky applewood, paprika, lemon pepper and some salt and pepper. I did not add garlic powder since I added minced garlic and our homegrown garlic is quite strong!
Time to add biscuits. After all that hard work, I’m making homemade biscuits, but you can use store bought if you like.
Combine flour, baking powder and salt together. Mix well. Add butter and cut in until crumbly. Add whey or milk until dough forms. Turn out onto floured surface. Flatten and fold dough over to build layers. Fold dough 3 or 4 times. Let rest 5 minutes. Flatten with hand. Cut into rounds if you like – I just cut the biscuits into squares. My daughter cut these up tonight.
Place biscuits onto stew/pot pie, leaving a bit of space because they will rise. The remaining biscuits I just cooked. Bake, covered at 375F for 20 minutes or until biscuits are cooked. I removed the lid to let the biscuits brown a bit.
This biscuit topped chicken pot pie smells amazing!! And tastes even better!
Dish out pot pie and serve with additional cooked biscuits. So good!
Chuckwagon Style Biscuit Topped Chicken Pot Pie
Grilled Chicken:
2 to 4 chicken thighs — I am using 2 large chicken thighs – I left the skin on and bone in
Generous sprinkle Rosemary
Generous sprinkle Garlic powder
Generous sprinkle Onion powder
Generous sprinkle Smoky Applewood
Generous sprinkle Paprika
Generous sprinkle Lemon Pepper – I am using a Lemon Garlic seasoning
Fresh cracked salt and pepper
Season both sides of the chicken thighs. Let sit at least 10 minutes. Grill chicken until cooked through or mostly cooked. Remove from grill. Let cool. Remove chicken from bone and chop chicken. Place in fridge until needed later.
Chicken Pot Pie Stew:
1 onion, chopped
2 celery stalks, diced
2 carrots, sliced
1 tbsp lard or 3 tbsp butter – I am using both
1 clove garlic, minced
2 cups chicken broth
1/2 cup flour
2 cups cream
1 can corn, not drained – I didn’t have regular corn so I used a can of cream corn
1/2 cup peas
Cook onion, celery, carrots in lard 8 to 10 minutes or until tender. Add garlic. Cook until garlic is fragrant, and lightly cooked, about 5 minutes. Add broth. Add flour and stir. Cook until thickened and flour has been cooked so it does not have that raw flour taste. Stir well. Add cream. Stir. Add corn. Add peas and additional spices if needed. Add chopped chicken. Simmer on low while preparing biscuits.
Chop some biscuits and stir into chicken pot pie. That will be like the dumplings. I did not do this.
Top stew with biscuits. Bake until golden brown.
Biscuits:
2 cups flour
1/2 tsp salt
4 tsp baking powder
1/4 cup butter
1 cup milk, buttermilk or whey – add enough to create a dough
Combine flour, baking powder and salt together. Mix well. Add butter and cut in until crumbly. Add whey or milk until dough forms. Turn out onto floured surface. Flatten and fold dough over to build layers. Fold dough 3 or 4 times. Let rest 5 minutes. Flatten with hand. Cut into rounds if you like – I just cut the biscuits into squares. Top stew with biscuits. Bake at 375F for about 20 minutes, or until golden brown.
